Recipe: Lemon and Arugula Risotto

Risotto Limon y Rucula


Ingredients for 4 people:

  • 300 grams arborio rice (round grain rice)
  • 50 grams arugula
  • ½ bunch watercress
  • juice and grated zest of 1 lemon
  • 1 large onion
  • 1 clove garlic
  • ½ bunch chive
  • 40 grams pine nuts
  • 20 grams butter
  • 40 grams grated pecorino or parmesan cheese
  • 125 ml dry white wine
  • aprox. 800 ml hot vegetable stock
  • 1 tablespoon olive oil
  •  salt and pepper
  1. Peel and chop onion and garlic. Fry in some olive oil and when they are transparent, add rice and lemon zest. Stir well in order to cover all rice grains with some olive oil. Add white wine. Use a ladle to add vegetable stock, ladle by ladle. (When one ladle of vegetable stock has been absorbed, add the next one). Cook for about 20 minutes over slow heat until the rice is done. Stir once in a while.
  2. Sautee pine nuts over slow heat in a non sticking pan. Combine lemon juice and pine nuts and add to the rice. Season and heat for 5 more minutes.
  3. Chop arugula, chive and watercress. Add to the rice and also add cheese and butter.


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