Risotto with zucchini and arugula
The risotto with zucchini and arugula was born from a casual conversation.
Starting from my husband’s request: “I wonder how risotto cooked with arugula is, do you think it could be made?” I went on a Google search discovering that it is actually not a novelty and that many had already thought about making it before us.
As I usually do, I took the cue to create a risotto in my own way, substituting taleggio with provolone cheese, which I had, and some other modifications
Then my husband took care of the arugula, collecting it fresh from the fields, how skilled :).
It certainly lends itself to being made again.
Nonetheless, it must be said that this discovery turned out well.
In any case, it’s certainly worth repeating.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 quart Water
- Carrots (1)
- Onion (1)
- Celery (A piece)
- 2 Tomatoes
- 2 Chicken drumsticks
- 12.3 oz Rice (parboiled)
- Zucchini (1)
- Onions (1)
- 5.3 oz Provolone
- to taste Salt
- to taste Pepper
- Butter (A knob)
- to taste White wine
- 4 tbsps Extra virgin olive oil
- 1 quart Chicken broth
Tools
- Pot
- Food processor
Preparation
Prepare a broth in a pot with one quart of water with 2 chicken drumsticks, onion, celery, carrot, and tomatoes, cooking it for about thirty minutes.
Then, in another pot with olive oil, sauté the onion and then add the rice to toast. Drizzle with white wine.
Once the wine evaporates, add the zucchini grated in the food processor, cleaned and chopped arugula, and stir. Pour in the broth, adding it with a ladle as it is absorbed.
At the end of cooking, however, add the diced provolone and a sprinkle of black pepper, wait for the cheese to melt, and serve the delicious hot and fragrant risotto with zucchini and arugula on plates.
Risotto with zucchini and arugula
Tips for risotto with zucchini and arugula: Finally decorate with a little fresh arugula on each plate. The chicken drumsticks can also be reused by making a good chicken salad, simply cutting them into pieces and adding pickles, gherkins, olives, capers, etc… Some prefer to eat the drumsticks as a second course without adding other seasoning. Obviously, they will not be wasted. Naturally, wait for everyone to be seated at the table to eat it hot. A good habit that is practically being lost.
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