Green "Wave" Risotto

Green "Wave" Risotto

Rice cooked in a broth with an arugula and parsley coulis.

Adding a bit of cold butter to a risotto at the end of cooking makes it plumper, creamier, and looser so that it forms "waves". We call it a «risotto all'onda». The green colour here adds to the impression of fields of green.

2 servings
Preparation 10 min
Cooking 20 min

280 calories per serving 


1/2 bunch arugula   80 g
2 tbsp Italian parsley, fresh   10 g
2 tbsp chervil [optional]   5 g
1/4 cup water   65 mL
1 pinch nutmeg    
  ground pepper to taste    
1/2 onions, finely chopped   100 g
1 cup chicken broth, low-sodium, approximately   250 mL
1 tbsp olive oil   15 mL
1 tbsp butter, unsalted   14 g
9 tbsp arborio rice   100 g
2 tbsp Parmesan cheese, grated   6 g
1 pinch salt [optional]   0.1 g

Before you start

A blender or food processor will be very useful to purée the arugula. The quantities given here are based on this recipe served as main course.


  1. Clean the arugula, parsley, and chervil: discard any withered leaves and any tough parts, then wash rapidly, but carefully, without letting them soak in water. Drain the leaves, then transfer them to a blender. Add the water, nutmeg, and pepper to taste. Mix 2 min, until a green purée is obtained. Set aside.
  2. Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  3. Heat the oil in a saucepan. Add the onion and sauté 2-3 min, until translucent, then add the rice. Toast the grains 1-2 min (until translucent), with constant stirring.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente, about 20 min, then stir in the green purée, adding it in 2 or 3 portions. Remove the saucepan from the heat, then whisk in the butter and grated Parmesan cheese. Let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste.
  5. Spoon the risotto into dishes and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)


% DV*

* DV = Daily Value




10 g

15 %

Saturated 4 g
+ Trans 0.2 g

20 %


15 mg


55 mg

2 %


46 g

15 %


1 g

6 %


2 g


5 g

Vitamin A

15 %

Vitamin C

15 %


8 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Phosphorus, Selenium, Vitamin B1, Vitamin C, Vitamin E, Zinc
Good source of :
Vitamin A
Excellent source of :
Vitamin K

More info

This recipe is in the following categories: Rice/Grain | Vegetables | Main courses/Entrées | Halal | Low Sodium | Italian

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