Arugula – Tomato – Risotto

Ingredients for 5 servings:

• 2 tbsp oil
• 1 large onion(s), finely chopped
• 350 g rice (Arborio rice)
• 2 garlic cloves, finely chopped
• 120 ml white wine
• 1 ½ liters chicken broth or vegetable broth
• 6 tomatoes (vine tomatoes), pitted and chopped
• 125 g arugula
• 120 g Parmesan
• 220 g mozzarella, roughly diced
• 1 handful of basil
• 20 g butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat the oil in a large pan. Fry the onion until lightly browned. Add the rice and garlic and sauté for 2 minutes, stirring frequently, until translucent. Pour in the wine. It will bubble and evaporate quickly. Pour in a ladleful of hot stock, stirring constantly until the rice has absorbed it. Add the remaining stock a ladle at a time, stirring constantly as the rice absorbs it. This process takes about 20-25 minutes. The rice should be creamy, but the grains should still be firm to the bite. Just before the rice is cooked, stir in the tomatoes. Remove the risotto from the heat and stir in the butter, Parmesan, and mozzarella. Season with salt and pepper. Then stir in the arugula and basil. Serve quickly, before the mozzarella has completely melted. If children are eating with you, the wine can of course be omitted. I’ve also made this recipe with regular short-grain rice when I didn’t have Arborio rice on hand. It worked and tasted good, too.