Risotto with Arugula & Corn

The sweetness of the fresh corn and tomatoes compliment the arugula perfectly!


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 shallots - minced
  • 1 cup Arborio rice
  • 3 cups low sodium chicken broth
  • 1/2 cup Parmesan cheese
  • 2 ears of corn – cooked and corn removed
  • 1 cup grape tomatoes - halved
  • 2 handfuls Olivia's Organics Baby Arugula
  • Salt and pepper - to taste


  • On medium heat, add olive oil and butter to a large sauce pan. Add the shallots and rice and cook for 2 minutes while stirring. Lower the heat and while stirring continuously, add the broth - one cup at a time – and continue stirring, adding more broth as it absorbs. Once all the broth is used and the rice is creamy and tender, stir in the cheese. Mix in the corn, tomatoes and arugula and season with salt and pepper.

Categories: Arugula, Side