3 cups vegetable broth
1 onion
3 tbsp butter, divided
1 tbsp olive oil
1 cup long-grain white rice
½ cup white wine, optional, for added flavor
Kosher salt, to taste
Pepper, to taste
¼ cup green peas
3 tbsp parmesan cheese, grated
¼ cup baby arugula, large leaves, chopped
Warm the vegetable broth on low heat, until simmering.
Chop up the onion and sauté in a pan along with 1 tbsp butter and olive oil.
Pour the uncooked rice into the sauté pan and stir until the grains of rice are well-coated in butter.
Keep cooking until the grains are lightly toasted and turn translucent.
If using, add the white wine to the rice and let the mixture simmer until the liquid has been completely absorbed.
Slowly start to ladle the broth to the rice mixture, waiting until the liquid has absorbed before adding another ladle.
Keep up this gradual process until most of the broth is absorbed, reserving 1/4 cup of broth.
Let the rice cook for 12 minutes, until al dente and at a porridge-like consistency. Taste and add salt and pepper as needed.
Add the reserved broth, peas, cheese, and remaining 2 tbsp butter for creaminess.
Carefully mix in arugula leaves for freshness.
Serve immediately and enjoy!
Sugar: 4g
:
Calcium: 90mg
Calories: 348kcal
Carbohydrates: 45g
Cholesterol: 26mg
Fat: 14g
Fiber: 2g
Iron: 1mg
Potassium: 191mg
Protein: 6g
Saturated Fat: 7g
Sodium: 773mg
Vitamin A: 1094IU
Vitamin C: 8mg
