Lemon Risotto with Arugula Pistou
The lighter-style ingredients in this risotto, Meyer lemon and arugula, make it an ideal spring or summertime dish. Ideal with Sonoma County Chardonnay.
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Ingredients
- 4 cups arugula
- 1 cup olive oil, plus olive oil to taste
- 2 cloves garlic, whole
- Salt
- pepper
- 1/2 white onion, diced finely
- 4 cloves garlic, minced
- 2 Tbsp. butter
- 1 1/2 cup Arborio rice
- 6 cups chicken stock
- 2 Meyer lemons, zested and juiced
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