Italian Rice with Tomato and Arugula
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 shallot (finely chopped)
- 1 ½ cups Risotto
- ⅞ cup white wine
- 3 cups hot chicken stock (approx.)
- 8 slices Goat cheese
- 1 bunch Arugula (roughly chopped)
- 8 sun-dried tomatoes (chopped)
Preparation steps
1.
Heat the oil in a wide pan and gently cook the shallot until translucent.
2.
Add the rice and stir for 2 minutes until the rice is coated with the oil and has turned opaque.
3.
Pour in the wine, bubble for 2 minutes then add the stock a ladle at a time, stirring continuously, until the risotto is cooked and creamy - about 20 minutes.
4.
Chop 4 goat cheese slices and stir into the risotto, remove from the pan and stir in the rocket and sun-dried tomatoes. Season with salt and pepper.
5.
Spoon the risotto onto serving plates, top each with a slice of goat cheese and toast under a hot grill for 2 - 3 minutes. Serve immediately.
