Creamy Risotto with Rocket and Italian Seasoning
A comforting, creamy risotto dish packed with fresh rocket and a blend of Italian herbs.
Ingredients
- ●250g risotto
- ●100g rocket
- ●1 tsp italian seasoning
- ●50g parmesan cheese
- ●50g malted bread, for croutons
- ●25g butter
- ●20g grana padano, grated
- ●100ml cream
- ●50ml white wine, dry
- ●200ml chicken broth, warmed
Instructions
- 1
Heat the chicken broth in a separate pot and keep warm.
- 2
In a large skillet, melt the butter over medium heat.
- 3
Add the risotto and cook for 1-2 minutes, stirring constantly.
- 4
Add the white wine and cook until absorbed.
- 5
Add the warmed chicken broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
- 6
After 20 minutes of cooking, stir in the parmesan cheese and cook for an additional 2 minutes.
- 7
Stir in the cream and cook for 1 minute.
- 8
Season with italian seasoning to taste.
- 9
Serve hot, topped with rocket, croutons made from malted bread, and grated grana padano.
- 10
Optional: add cooked chicken or shrimp for added protein.
- 11
Cook the croutons in a pan with a small amount of oil until crispy.
- 12
Season with salt to taste.