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 made with arugula would taste, do you think it could be done?” I went on a Google search discovering that it is not a novelty at all and that many had already thought of doing it before us.
As I usually do, I took the opportunity to create a risotto my way, replacing taleggio with provolone cheese that I had and a few other tweaks
My husband then took care of the arugula, which he picked fresh from the fields, how skilled he is :).
Surely, it will be worth repeating again.
Nonetheless, it must be said that this discovery was successful.
Anyway, it is certainly worth repeating.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 qt Water
- Carrots (1)
- Onion (1)
- Celery (A piece)
- 2 Tomatoes
- 2 Chicken drumsticks
- 12 oz Rice (parboiled)
- Zucchini (1)
- Onions (1)
- 5 oz Provolone cheese
- to taste Salt
- to taste Pepper
- Butter (A knob)
- to taste White wine
- 4 tbsp Extra virgin olive oil
- 1 qt Chicken broth
Tools
- Pot
- Food processor
Preparation
Prepare a broth in a pot with a quart of water with 2 chicken drumsticks, onion, celery, carrot, and tomatoes cooked anyway for about thirty minutes.
Then brown the onion in another pot with olive oil and then add the rice to toast it. Drizzle with white wine.
Add after the wine evaporates the grated zucchini in a food processor, cleaned and chopped arugula, and stir. Pour in the broth but add 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 good risotto with zucchini and arugula hot and fragrant on the 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 used to make a good chicken salad by simply cutting them into pieces and adding pickles, gherkins, olives, capers, etc. Some prefer to eat the drumsticks as a second course without adding any other seasoning. Obviously, they will not be wasted. Naturally, wait for everyone to be seated at the table to eat hot. A good habit that is practically being lost.
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