Take advantage of the arugula season with this simple risotto.
Arugula Prosciutto Risotto
- 1 1/2 cups arborio rice
- 1/8 lb prosciutto
- 3-4 cups arugula leaves washed well
- 1 cup minced red onion
- 1 qt chicken stock at a simmer
- 2 tbsp chopped fresh sage
- 1/4 cup grated romano
- 4 oz feta cheese
Follow the basic steps of making a risotto except add cheeses and arugula together at the end and wilt the leaves slightly while it sets. Also fry the prosciutto in olive oil and then almost caramelize the onions with the ham, adding butter if needed, then coat the rice kernels in the oil to start.
I’m absolutely loving how creamy and gorgeous this looks and sounds! (As I’m licking my lips…)
Delicious looking risotto.
mmmm, yes please.
Very good risotto recipe…my favourite ingredients
Very nice combo of ingredients – can’t beat a good risotto.
Your risotto looks so delicious! It’s definitely not a good idea to read it at night. I am so hungry now 😀
I love arugula and prosciutto everything, and I’ve never tried it with risotto. Great idea.
Mmmmmm, so pretty! My arugula has come and gone already but I’ll either buy some or keep this for next year.
This recipe looks good, it has all the ingredients I like.
I have a bit of an arugula glut int he garden right now so this is perfectly timed!