Risotto with Cream and Arugula

Risotto with Cream and Arugula


Serves 4.

For the Vegetable Stock:

  • 3 cherry tomatoes, coarsely chopped

  • 2 turnips, coarsely chopped

  • 2 leeks, trimmed and coarsely chopped

  • 2 carrots, coarsely chopped

  • 2 potatoes, coarsely chopped

  • 2 onions, coarsely chopped

  • 1 celery stick, coarsely chopped

  • Salt

For the Risotto:

  • 12 oz (350 grams) risotto rice

  • Small bunch of Arugula, chopped

  • 1 onion, finely chopped

  • 1 and 1/2 oz (40 grams) butter

  • 6 fl oz (175 ml) single cream

  • 5 tablespoons dry white wine

  • 1 and 1/2 tablespoons Parmigiano cheese, freshly grated plus extra to serve

  • Salt and pepper


  1. Prepare the Vegetable Stock:

  2. Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

  3. Lower the heat and simmer gently for about 20-25 minutes.

  4. Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Risotto:

  1. Bring the stock to a boil.

  2. Meanwhile, melt the butter in another saucepan.

  3. Add the onion and cook over a low heat, stirring occasionally, for about 5-7 minutes.

  4. Stir in the rice and cook, stirring, until grains are coated all in butter.

  5. Sprinkle in the wine and cook until it has evaporated.

  6. Add a ladleful of the hot stock and cook, stirring until it has been absorbed.

  7. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 18-20 minutes.

  8. Just before the rice is tender, stir in the Parmigiano cheese and cream.

  9. Sprinkle with the arugula and season with and pepper to taste.

  10. Transfer to a warm serving dish and serve with extra Parmigiano cheese.