One of our favorite weekend mother and daughter activities is to cook together. I am beyond happy that the little one loves risotto just as much as I do. Yesterday we treated ourselves with this lovely vegetarian meal. For the first time, she filled her plate three times!! I was so surprised that finally, I have another meal that topped pasta in her favorite food menu. Luckily The arugula bitter taste disappears after being cooked because I was a bit worried about that part. The balsamic vinegar topping with parmesan, roasted pine nuts, and tomato was a good bonus to the meal.. you can also add a ball of fresh mozzarella cheese if you have one just like the classic Italian recipe. But if you want to cook this meal for the kiddos only the toppings are not very necessary except the tomatoes.
4 cups arugula
baby tomato
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 (optional)
2 tbsp grated Parmesan cheese
salt
INSTRUCTIONS
Roast the baby tomatoes in the oven with olive oil and salt for 20 min in a 200 C.
Blanch the arugula in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color in tact.
Transfer the 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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