Simple Risotto With Chicken And Arugula

Name: Simple Risotto With Chicken And Arugula
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion, finely chopped; 2 cups Arborio rice; 1 cup dry white wine; 4 cups low-sodium chicken broth; 1 cup grated Parmesan; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 cups arugula; 1 rotisserie chicken

10 ingredients

2 steps

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups arugula
1 rotisserie chicken

Directions

1

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
2

Just before removing the risotto from the stove, stir in the arugula and the shredded white meat from the chicken. Cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in the Parmesan, salt, and pepper. Spoon into individual bowls.