Directions:
- Finely chop the arugula and set aside.
- In a large saucepan, heat the olive oil over medium heat. Sautee the rice for one minute or until the rice begins to look toasted.
- Add the onion and cook for an additional minute.
- Add the wine and stir frequently until most of the liquid is absorbed.
- Add the vegetable stock 1 cup at a time, stirring almost constantly.
- With the 5th cup of vegetable stock, add the chopped arugula. Continue to add an additional cup, stirring almost constantly until the rice is cooked through.
- When the rice is done, remove from the heat and stir in butter and parmesan.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2115.64 Kcal (8858 kJ) | ||
| Calories from fat | 189.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.11g | 32% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 7% | |
| Sodium | 65212.95mg | 2717% | |
| Potassium | 177.81mg | 4% | |
| Total Carbs | 381.01g | 127% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 132.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 333.53 Kcal (1396 kJ) | ||
| Calories from fat | 29.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 32% | |
|---|---|---|---|
| Cholesterol | 3.27mg | 7% | |
| Sodium | 10280.68mg | 2717% | |
| Potassium | 28.03mg | 4% | |
| Total Carbs | 60.07g | 127% | |
| Sugars | 0.17g | 4% | |
| Dietary Fiber | 0.34g | 9% | |
| Protein | 1.88g | 24% | |
| Vitamin C | 0.9mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 20.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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