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Vegetarian, Italy

Prosecco risotto with arugula salad

Prosecco risotto is a Venetian dish for 4 people, ready in 40 minutes, with medium difficulty, for about €3.00 per person. Its success relies on the mantecatura, the off-heat mix of butter and Parmesan that makes the rice creamy. The lemony arugula salad adds the contrast that balances the richness of the rice.

Tonight I'm making your risotto fizz with prosecco, a classic from the Veneto, served with a peppery arugula salad.

Prosecco risotto with arugula salad
Total time
40 min
Difficulty
Medium
Cost per person
€3.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Carnaroli or arborio rice, fed broth one ladleful at a time, turns silky without ever getting gluey. The prosecco evaporates the moment it hits the hot rice and leaves behind a faint fruity aroma, nothing like a boozy taste. Parmesan and butter, stirred in off the heat, create the creamy texture that makes a good risotto worth making.

This is a dish for an evening when you have a bit of time on your hands, the kind of night where you stay by the stove stirring while you chat. The peppery, lemony arugula on the side cuts through the richness of the rice and adds freshness. Count on this dish for a dinner between adults or to impress guests on a quiet weeknight.

The ingredients

4 people

Pantry

  • Risotto rice (carnaroli or arborio)often in the pantry 320 g
  • Prosecco 25 cl
  • Vegetable broth 1 l
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Arugula 100 g
  • Lemon 1

Dairy

  • Grated Parmesan 80 g
  • Butter 60 g

Allergens Lactose

The step by step recipe

  1. Heat the broth in a saucepan and keep it simmering nearby.

    Hot broth keeps the rice cooking evenly with every ladleful.

  2. Sweat the chopped shallots in half the butter and the oil, then add the rice and toast it for 2 minutes. 5 min

    The rice should turn translucent at the edges before it meets the wine.

  3. Pour in the prosecco and let it evaporate while stirring, then add the broth one ladleful at a time, waiting for each to be absorbed. 18 min

    Stir often but not obsessively, the rice releases its starch and turns creamy.

  4. Off the heat, stir in the remaining butter in cubes and the Parmesan, cover and let it rest. 2 min

    This mantecatura step creates the creaminess, don't skip it.

  5. Dress the arugula with a drizzle of oil, lemon juice, salt and pepper, and serve it alongside the risotto.

    The peppery arugula cuts through the richness of the risotto, salt it only at the last moment.

Our tips to get it right

  • Pick a prosecco you'd happily drink on its own, its quality comes through in the dish even though it evaporates fast.
  • Never fully walk away from the rice while it cooks, stay close so you can add the broth ladle by ladle at the right moment.
  • Take the Parmesan and butter out of the fridge a little before stirring them in, they melt faster and make the mantecatura smoother.

The variations

  • Swap the prosecco for a dry white wine if you don't have any on hand, the result stays close but less fruity.
  • For a richer version, add sauteed mushrooms or asparagus at the end with the Parmesan.
  • To save time, make the broth ahead and only watch the rice closely during the final 18 minutes.

What to serve it with

  • A glass of chilled prosecco alongside
  • Extra Parmesan shavings on top
  • Crusty bread for mopping up

Storage

Keep the risotto in the fridge in a sealed container for up to 2 days, it loses some creaminess as it cools. Reheat it gently in a pan with a splash of broth or water to bring back the softness. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can you use a different rice instead of carnaroli?

Arborio works just as well, it's the other most common risotto rice. Avoid regular long grain rice, it doesn't have the starch needed for the creamy texture.

Do you have to use prosecco specifically?

A dry white wine can replace the prosecco without any issue if you don't have it. The result will be slightly less fruity but just as good.

Can you make this risotto ahead of time?

Risotto is best eaten right when it's ready, since it loses its creaminess while waiting. You can prep the broth and chop the shallots ahead to save time though.

Why do you add the broth little by little?

Adding the broth one ladle at a time lets the rice release its starch gradually, which creates the signature creamy texture of risotto. Pouring all the broth in at once would cook the rice unevenly.

How long does it take to make a prosecco risotto with arugula salad?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a prosecco risotto with arugula salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a prosecco risotto with arugula salad cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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