Risotto Of Radicchio And Arugula
|Chopped tomatoes||2 Cup (32 tbs)|
|Seeded chopped cucumber||2 Cup (32 tbs)|
|Canned cannellini beans||15 Ounce, rinsed and drained (1 Can)|
|Chopped red onions||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs), loosely packed|
|Minced fresh parsley||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Defatted low sodium chicken broth||4 Cup (64 tbs)|
|Olive oil||1 Tablespoon|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Arborio rice||2 Cup (32 tbs)|
|Chopped radicchio||1 Cup (16 tbs)|
|Chopped arugula||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
In a medium bowl, stir together the tomatoes, cucumbers, beans, onions, basil, parsley, vinegar and pepper; set aside.
Bring the broth to a boil in a large saucepan.
Meanwhile, add the oil to another large saucepan.
Heat over medium heat, then add the shallots.
Cook and stir for 4 to 5 minutes or until the shallots are tender.
Add the rice to the shallots and stir until coated with the oil.
Then add 1/2 cup of the hot broth to the rice, cooking and stirring until the broth is absorbed.
Repeat adding the broth, using 1/2 cup at a time and cooking and stirring until the broth is absorbed each time.
Adding the broth should take 30 to 35 minutes or until the rice is tender but not dry in appearance.
Stir in the radicchio, arugula and cheese.
Cook for 2 minutes more or until the greens are wilted.