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A delicious way to use arugula outside of salads or pastas. This recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant. Serves 4 generously as a side.
6-8 cups arugula, loosely packed
2 cups arborio rice
3 Tbsp. olive oil
1/2 yellow onion, finely chopped
1/2 cup white wine
6-8 cups vegetable stock
2 Tbsp. butter
1/4 cup parmesan, grated
Finely chop the arugula and set aside. In a large saucepan, heat the olive oil over medium heat. Sautee the rice for one minute or until the rice begins to look toasted. Add the onion and cook for an additional minute. Add the wine and stir frequently until most of the liquid is absorbed. Add the vegetable stock 1 cup at a time, stirring almost constantly. With the 5th cup of vegetable stock, add the chopped arugula. Continue to add an additional cup, stirring almost constantly until the rice is cooked through. When the rice is done, remove from the heat and stir in butter and parmesan. Add salt and pepper to taste.
Almaden ‘Pinot Grigio’ Pinot Grigio
Almaden — California
Early spring brings the warm sun back to us, but we get that crisp cool breeze to refresh us from a long day of work in the yard. It reminds us of a chilled glass of pinot grigio. It also pairs well with this week’s dish.
This California wine provides a crisp, full-flavored taste. There are aromas of tropical fruit, peach, pear and lemon zest with every pour, leading to rich mineral notes and a clean finish.
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