PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 1 celery, diced
- 1 carrot, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 4 tablespoons extra virgin olive oil
- 2 potatoes, diced
- 6 cups chicken broth
- 3/4 cup of rice (Arborio)
- Chopped arugula
- 4 tablespoons of Parmigiano Reggiano cheese, grated
- Salt and pepper to taste
PREPARATION:
- In a saucepan Granit 24cm, sauté celery, carrot, onion and garlic in hot olive oil, but do not browned.
- After 3 minutes, add the potatoes and a cup of broth and simmer for 5-7 minutes.
- Add rice and remaining broth. Cook for 15-20 minutes until the rice is tender.
- Remove from heat and add the arugula at the very end so that it does not overcook.
- Season with salt.
- Garnish with parmesan and a little freshly ground pepper.
