Peppery Arugula Risotto

Hi all! We had a crazy couple of days this past week. While baking this delicious pumpkin pie that was both gf and healthy, our oven started smoking and almost caught on fire. The best part was – Emily was in the shower and had to quickly get out to leave the house and we did not get to finish baking our pie until later (thank you to our awesome neighbors for that!). Anyways, we could not use the oven/stove for a few days while we waited for a new one to be put in. Believe us when we say this, risotto was the first thing on our minds to make when we got it back and here is what we whipped up! Enjoy this delicious and rich meal as much as we enjoyed getting our oven and stove back 🙂
Also – watch our video of making this on Instagram! @kitchentwins

What You’ll Need

• 1 tablespoon olive oil
• 1 stalk of celery
• 1 large shallot
• 1 clove garlic
• 1 cup fresh arugula
• 1 cup arborio rice
• 1/2 tablespoon apple cider vinegar (you can also use lemon juice)
• 3 cups vegetable broth/stock
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 cup grated parmesan

To Make

Heat a skillet on medium heat with the oil. Make sure the sides are tall enough that the broth won’t spill over. Add the celery and shallot and sauté until translucent, this will only take a few minutes. Then add the garlic and cook until fragrant. After that, cook down the arugula until wilted and pour in the rice, apple cider vinegar, and a cup of the veggie broth. Stir occasionally until the liquid is absorbed then repeat twice more with the remaining stock. Sprinkle in the pepper, salt, thyme, and parmesan cooking for an additional minute or two so that the parmesan melts. Serve warm and enjoy!

Emily & Lyla

 

 

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