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Risotto Of Radicchio And Arugula

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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