- 5 oz Baby Arugula
- 1 C Aborio Rice
- 1 1/4 C Chicken or veggie broth
- 1/4 C Lemon juice
- 1 Tb Butter or oil
- 1/2 C Sartori Bellavitano Gold or Parmesan cheese, grated fine
- 2 C Romanesco flowerettes, steamed and cooled
- 1/2 C pine nuts, toasted
- 1/2 C Scallions, chopped
- 1 C Salad Girl Organic Lemony Herb or Citrus Splash
To Prepare Lemony Arugula Risotto:
Heat Aborio rice, broth, lemon juice, and butter/oil until boiling. Reduce heat, simmer for 20 min, remove from heat, and keep covered for 10 min. Add cheese, 2 oz of finely chopped baby arugula, and toss together. Cool a bit before making salads.
To Prepare Salads:
Fill 4 bowls with a handful of arugula, and 1/2-1 C of risotto. Decorate with Romanesco, scallions, and pine nuts. Just before serving, drizzle with Salad Girl Lemony Herb or Citrus Splash.