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.
Before you start
- 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.
- 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).
- Melt the oil and half of the butter 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.
- 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 remaining butter and grated Parmesan cheese. Let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste.
- Spoon the risotto into dishes and serve.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin C, Vitamin E, Zinc
- Good source of :
- Selenium, Vitamin A
- Excellent source of :
- Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||0|
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Top ReviewsView All Reviews
MilkyDayjuly 16, 2012 | I would make this recipe again
Beautiful and excellent