Creamy Arugula Risotto | With Pecorino & Lemon

Heat the vegetable broth in a small pot and let it simmer gently over low heat. Thoroughly wash the arugula and spin dry. Set aside about a quarter of the arugula for garnish, and roughly chop the rest. Peel and finely dice the shallots and garlic. Finely grate the pecorino. Rinse the organic lemon with hot water, finely grate the zest, and squeeze 1 tbsp of lemon juice.

Toast the pine nuts in a small dry pan over medium heat until golden brown and fragrant. Transfer immediately to a plate and let cool. If you like, you can warm the plates slightly in the oven beforehand.

Heat the olive oil and half of the butter (approx. 20 g) in a wide pot. Sauté the shallots and garlic over medium heat for about 2 to 3 minutes until translucent, without letting them brown.