Arugula Risotto

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Today I’m super excited to be part of a nation wide virtual dinner party with some of my favorite people to celebrate Lucy Lean and her fabulous new cookbook, Made in America. Lucy and I have known each other now for a few years and I can always count on her for a great time whether it be her throwing a garden picnic in her beautiful home, or a night out somewhere fabulous with lots of wine! She is one of a kind and I’m so happy to share her new book with you.

Made in America is a gorgeous cookbook filled with chefs from all over America who shared their favorite jazzed up comfort food. Lucy traveled the country meeting, interviewing and tasting everything these great chefs had to offer. (Needless to say I’m slightly jealous. I mean who wouldn’t want to eat with some of the most amazing chefs this country has to offer!) Some of my favorites include, Suzanne Goin, Jose Andres, Lidia Bastianich and Wolfgang Puck. Each chef provided their comfort food classic with their own personalized spin… and these recipes sure don’t disappoint! I mean Ludo Lefebvre’s Duck Fat-Fried Chicken pretty much makes my mouth water just by looking at the cover of the book.

Other fabulous recipes include Lobster Rolls, Truffled Mac and Cheese and this delicious Arugula Risotto. Risotto is high on my life of comforting foods. It’s creamy texture and flavoring makes it the perfect dish to put in a bowl and curl up on the couch with. Or you could totally use it for a virtual dinner party which is what I’m doing today!

This risotto hit the spot! Its’ peppery and creaminess is just kind of perfect for this time of year. Although I’m pretty sure it’s going to be happening at all times of the year in my kitchen. Even my boyfriend – who always wants a protein with dinner, loved this on it’s own! #win

Made in America + Arugula Risotto + A Giveaway!

From Made in America
Course Dinner
Cuisine Italian


  • 4 cups arugula
  • 2 tbsp olive oil
  • 1 cup arborio rice
  • 2 tbsp shallots minced
  • 1/4 cup white wine
  • 4 cups vegetable stock
  • 1 tbsp mascarpone cheese
  • 2 tbsp grated Parmesan cheese
  • salt


  • Blanch the arugula in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color in tact. Transfer arugula to a blender or food processor and blend until smooth.
  • Heat a saute pan over medium heat and add the olive oil and rice. Stir for about 30 seconds until the rice just begins to toast. Add the shallots and give it a quick stir.
  • Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the vegetable stock, 1/2 cup at a time. Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
  • Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheese as well as the blended arugula. Season with salt and stir to combine.
  • Let the risotto sit for 2 minutes and then serve.


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