Arugula Risotto

Bahan-bahan

Risotto

5-6 cups warm chicken broth

1 cup Arborio rice

1/2 cup white wine

1-2 shallots, minced

1-2 garlic cloves, minced

2 tbsp butter + more for scallops

Salt/pepper to taste

Lemon juice for scallops

oil for searing

Arugula pesto:

3 cups baby arugula, loosely packed

3 tbsp walnuts or pine nuts

1 garlic clove

2/3 cup grated parmesan cheese

2/3 cup olive oil

Half a lemon juice squeezed

Tiny pinch of sugar (optional to offset bitterness)

salt, to taste

Petunjuk

1. Heat butter in a large pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.

2. Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Season with a pinch of salt. Add warm chicken broth to the pan 1/2 cup at a time, stirring after each addition. Allow the risotto to absorb 2/3 of the broth before each addition. Continue until soft and creamy, about 30 minutes. Note, the chicken broth will absorb in about 2 minutes or so after each addition.

3. While cooking, mix all pesto ingredients in blender

4. Season with salt to taste.

5. Remove from the heat and add 1/2 the arugula pesto. Toss to mix and add more to taste