Suggested material offered in store
1 celery, diced
1 carrot, diced
1 onion, chopped
1 clove garlic, minced
4 tablespoons extra virgin olive oil
2 potatoes, diced
1.45 l (6 cups) chicken broth
140 g (3/4 cup) of rice (arborio)
4 tablespoons of Parmigiano Reggiano cheese, grated
Salt and pepper to taste
In a saucepan, sauté celery, carrot, onion and garlic in hot olive oil, but do not browned.
After 3 minutes, add the potatoes and a cup of broth and simmer 5-7 minutes.
Add rice and remaining broth. Cook for 15-20 minutes until the rice is tender.
Remove from heat and add the arugula at the very end so that it does not overcook. Season with salt.
Garnish with parmesan and a little freshly ground pepper.
Back to the recipes list