Chicken And Arugula Risotto - cooking recipe

Ingredients

4 cups chicken stock
1 tbsp olive oil
1 None onion, peeled and chopped
2 cups arborio rice
1 clove garlic, peeled and crushed
1/2 cup grated parmesan
3 tbsp butter, chopped
10 oz shredded cooked chicken
2 cups arugula

Preparation

Bring the stock to a boil in large saucepan over high heat. Reduce the heat to low to keep warm.
In another large saucepan, heat the oil over a medium heat. Saute the onion for 4-5 mins until tender. Add the rice and garlic and cook, stirring, for 1-2 mins, until the rice is well coated in oil.
Add 3 cups of the hot stock and cover with a tight-fitting lid. Reduce the heat to low and simmer for 12-15 mins until all the liquid has been absorbed and the rice is tender.
Remove from the heat. Stir in the parmesan and butter.
Stir in the chicken, arugula and remaining stock. Season to taste. Cover and stand for 2 mins until the arugula wilts, then serve.