Risotto with Arugala and Chevre


  • 4 cups approximately well-seasoned chicken broth
  • 1 small onion, finely minced
  • 1 Tbsp butter
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch arugala, finely chopped
  • 4 oz chevre, diced
  • Directions

    Bring broth to simmer.

    In another pot, sauté minced onion in butter until translucent. Add rice and mix until coated with butter. Over medium heat, add wine. When wine is absorbed, add 1 cup of hot broth, and allow rice to absorb it, stirring occasionally. When broth is absorbed, add additional broth 1/2 cup at a time as it is absorbed. Season with salt and pepper to taste.

    About 5 minutes before rice is done (about 17 minutes), add arugala. When rice is al dente, remove from heat, and stir in chevre. Allow to rest 5 minutes before serving