Risotto with Arugula and Toasted Garlic recipe

4 servings

3 1/2 cups low-salt chicken broth

1 tablespoon olive oil

3 cloves garlic, thinly sliced

1 1/2 cups uncooked Arborio rice

1/2 cup chopped onion

1/2 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups trimmed arugula

Bring broth to a simmer in a small saucepan (do not boil).

Keep broth warm over low heat.

Heat oil in a large saucepan over medium heat.

Add garlic; saute 3 minutes or until lightly browned.

Remove garlic with a slotted spoon; set aside.

Add rice and onion to pan; saute 5 minutes.

Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly.

Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).

Remove from heat; stir in garlic and arugula.