• Risotto with Lemon, Arugula and Pine Nuts

Risotto with Lemon, Arugula and Pine Nuts

40 4 servings, 3/4 cup (175 mL) each
Recipe By
Reviews
Prep Time
40
min.
Total Time
40
min.
Servings

4 servings, 3/4 cup (175 mL) each

Need a lovely fresh vegetarian risotto? Then, you must try our recipe for Risotto with Lemon, Arugula and Pine Nuts. It's a delectable combination!

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What You Need

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Make It

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  • Melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 2 min. Stir in wine; cook and stir 1 min. or until absorbed.
  • Stir in 1/2 cup broth. Cook on medium-low heat 4 min. or until most of the broth is absorbed, stirring constantly. Repeat until all of the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
  • Add lemon juice and arugula; stir 1 min. or just until arugula is wilted, Stir in cheese; top with pine nuts.

Substitute

Substitute 2 Tbsp. toasted chopped walnuts for the 1/4 cup toasted pine nuts.

How to Toast Nuts in a Skillet

When a recipe prepared on the stove-top call dish calls for toasted nuts, there's no need to heat up the oven. Simply toast the nuts for a few minutes in an ungreased skillet over medium heat, stirring frequently just until lightly browned.

Servings

  • 4 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 4 servings, 3/4 cup (175 mL) each
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 20mg
Sodium 590mg
Carbohydrate 47g
Dietary fibre 4g
Sugars 3g
Protein 9g
   
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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