Rocket Risotto with Garlic

Peel shallots and garlic. Finely dice shallots. Press garlic through a press or chop finely. Sauté both in 5 tablespoons olive oil over low heat.

Add the rice and sauté briefly. Add white wine and vegetable soup, season with salt and pepper. Cover and simmer gently for 30-35 minutes until the liquid has almost boiled away.

Meanwhile, toast the pine nuts without fat in a pan until they take on a little color and become fragrant. Set aside.

Wash the arugula, pluck it from the stems and chop it. Leaving some nice leaves for garnish. Heat 1 tablespoon oil and sauté arugula for 3 minutes until soft. Season with salt, pepper and nutmeg. Fold the arugula and whipped cream into the risotto just before serving.

Grate Parmesan cheese and mix half of it into the risotto.

Divide the risotto among plates and serve sprinkled with the remaining Parmesan, pine nuts and arugula leaves.

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