Risotto with mushrooms and arugula
Instructions
In 2 tablespoons of olive oil, garlic and chopped onion half blow chopped mushrooms for 1 minute.
Combine the diced tomatoes, salt, pepper and cook 5-7 minutes.
Combine the chopped arugula, broth and cook another 5 minutes.
In the remaining oil, toast the rice, then add the wine and broth.
Bake by combining other broth.
When cooked, add the mushrooms.
Serve with chopped parsley.
Ingredients and dosing for 4 persons
- 280 g of carnaroli rice
- 200 g of fresh porcini mushrooms
- 1 handful of arugula salad
- 2 peeled tomatoes
- 1 clove of garlic
- Chopped parsley
- 1 onion
- 1 glass white wine
- 100 cl of vegetable broth
- 4 tablespoons of olive oil extra virgin
- Salt
- White pepper