Yellow risotto with arugula

Yellow risotto with arugula
Yellow risotto with arugula 5 1 Stefano Moraschini


Dissolve 30 g of butter in a saucepan, saucepot and chopped onion.

Pour the rice, soaked with wine and when evaporated, add the chopped Arugula and saffron diluted in a little broth.

Cook the rice, adding a little at a time with the hot broth.

Away from heat stir the rice with the butter was soft and the Parmesan.

Let stand 1 minute before serving.

Yellow risotto with arugula

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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