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Fresh Tomatoes and Arugula Risotto

Olivia's Cuisine
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Arugula

1 cup

Little vine tomatoes

3

Shallots

3 cups

Vegetable stock, hot

1 cup

Arborio rice

1

Salt

2 tbsp

Olive oil

2 tbsp

Butter

3/4 cup

Mozzarella, fresh

1

Parmigiano reggiano to serve

1/2 cup

White wine, dry