Categories: not tried

Ingredients

• •6 cups chicken broth, preferably bouillon-based
• •1 small onion, sliced lengthwise
• •3 cloves of garlic, minced
• •3 tablespoons olive oil
• •2 cups arborio rice
• •1/2 cup dry white wine
• •2 cups kale, chopped and blanched
• •4 cups fresh spinach, chopped and blanched
• •2 cups wild arugula, chopped
• •1 cup fresh peas, boiled
• •1 cup Parmesan cheese, grated and divided
• •Salt and pepper, for taste

Directions

1. Bring the chicken broth to a boil in a saucepan, lower the flame and keep to the side. In a large wok, sauté the onion and garlic in the olive oil until golden, then add the rice and make sure it is completely coated in the oil. Cook for 3 minutes and then add the white wine, again making sure it’s coated.

2. After, add ½ cup of broth at a time into the rice until it is completely absorbed and cooked al dente, reserving 1 cup of broth. Add in the kale and the spinach and cover with lid. After 3 minutes, add the arugula and the peas. Pour the remaining cup of broth, sprinkle a layer of Parmesan on top, no more then ½ cup, and cover with lid. After 4-5 minutes, remove lid and serve, adding Parmesan, salt, and pepper to taste.

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