Pan Roasted Bronzini on a Carnaroli Rice, Parmigiano Reggiano and Arugula Risotto with a Provencal Sauce

Em0929_pan-roasted-bronzini_lg

Course Main Dishes Prep Time 1h Total Time 1h 50m

Ingredients in this Recipe

1 1/2 cups Italian risotto rice, such as Carnaroli, Arborio or Vialone Nano
1 cup finely grated Parmesan
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1/2 cup white wine
1/2 teaspoon salt
1/4 cup olive oil, divided
1/4 cup unsalted butter, divided
1/4 teaspoon ground white pepper
4 ounces baby arugula, washed and dried
6 cups reduced sodium chicken broth
Flour
Freshly ground black pepper, for garnishing plate, optional

Recipe Preparation

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