Arugula risotto

Ingredients for 4 servings:

• 400 g risotto rice
• 1 liter vegetable broth or chicken broth
• 200 ml dry white wine
• 3 bunches of arugula
• 2 shallots
• 2 garlic cloves
• 4 tomatoes
• 80 g Parmesan, freshly grated
• Salt and pepper from the mill
• olive oil
• 1 tbsp butter or a dash of argan oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the arugula and process 2/3 of it with a little olive oil in a blender to make a pesto. Roughly chop the remaining arugula. Deseed and dice the tomatoes. Finely dice the shallots and garlic. Bring the stock to a boil in a saucepan. Meanwhile, in another saucepan, sauté the shallots and garlic in olive oil until translucent, add the rice and sauté briefly. Deglaze with white wine and reduce the wine, then gradually add the hot stock. Cook the rice until al dente, stirring constantly. Remove the pan from the heat. Stir in the arugula pesto, add the diced tomatoes, and stir in the Parmesan cheese. Season to taste with salt and freshly ground pepper and, if desired, stir in a dash of argan oil or a tablespoon of butter. Garnish with the coarsely chopped arugula and Parmesan shavings and serve.