Risotto Salad
Elevate your salad game with this vibrant and satisfying Risotto Salad! Combining the creamy richness of Arborio rice with the fresh crunch of cucumber, cherry tomatoes, and arugula, this dish is an inventive twist on traditional risotto. Finished with a tangy lemon-balsamic dressing, grated Parmesan, and fragrant basil, it delivers a perfect balance of textures and flavors. Whether served warm or chilled, this versatile recipe is ideal for a light lunch, side dish, or potluck favorite. Quick to prepare in under an hour, this Risotto Salad is both elegant and refreshingly modern—perfect for foodies seeking something unique and wholesome.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Chicken or vegetable stock
- 3 tablespoons Olive oil
- 1 medium Shallot, finely chopped
- 0.5 cup White wine
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 2 cups Arugula or mixed greens
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Lemon juice
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, bring the chicken or vegetable stock to a simmer and keep it warm over low heat.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes.
Add the Arborio rice to the pan and toast it for 2 minutes, stirring constantly, until the edges of the rice turn slightly translucent.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 20 minutes.
Once the risotto is finished, remove it from the heat and stir in the Parmesan cheese. Season with salt and black pepper to taste. Let it cool to room temperature.
In a large mixing bowl, combine the cooled risotto, cherry tomatoes, cucumber, arugula, and fresh basil.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and balsamic vinegar. Drizzle this dressing over the risotto salad and gently toss to combine.
Serve immediately as a warm salad or refrigerate for 1-2 hours to serve chilled.
Garnish with additional Parmesan cheese and fresh basil if desired. Enjoy your vibrant Risotto Salad!
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
