Risotto with arugula, lemon and toasted pine nuts

This delicious risotto can be prepared in a cocotte or casserole or we can even make it in a moment in our Kuhn Rikon Duromatic pressure cooker.

Ingredients for 4 people:

500gr rice (Carnaroli or another variety for risotto)

1 liter of vegetable broth

300g Parmesan cheese

100g of mascarpone cheese

200g arugula

4 shallots (scallions) or a chive

20g of pine nuts

1 lemon

8 tablespoons olive oil

Salt and pepper

White wine

Preparation

Peel the shallots and cut them finely. Cut the skin of the lemons into strips. Grate half of the Parmesan cheese. The other half can be cut into thin slices.

Toast the pine nuts without oil in the same cocotte or pressure cooker until golden brown and set aside.

Heat the olive oil in the cocotte or pressure cooker, add the shallots and rice, and cook, stirring constantly.

Pour in the vegetable broth, bring it to a boil and add 3/4 of the arugula and the strips of lemon peel.

If we cook with our Duromatic pressure cooker, raise the temperature to the maximum until the first red ring appears. Reduce the heat and on the second red ring we count 6 minutes. Remove the pot from the heat and release the pressure inside by pressing the pressure indicator until all the steam has escaped.

If we cook it with a cocotte or casserole, cook over low heat until the rice has absorbed all the broth.

Garnish with the grated Parmesan and the mascarpone, add the white wine and season to taste.

Serve the risotto in a deep plate and decorate it with the Parmesan slices, the rest of the arugula and the toasted pine nuts.