Risotto with Leeks and Radicchio

Be sure to stir in the radicchio at the last minute. Its brilliant ruby coloring fades quickly when mixed with the warm rice.

Makes:
6 servings
Prep:
15 mins
Cook:
30 mins
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Risotto with Leeks and Radicchio

Ingredients
2
medium leeks (white part only) cleaned and thinly sliced (about 2/3 cup)
2
1
tablespoon olive oil
1
cup Arborio rice or short-grain rice
3
cups reduced-sodium chicken broth
1/2
cup finely shredded radicchio or curly endive
1/4
3
tablespoons snipped fresh Italian parsley or curly-leaf parsley
 
Green onions (optional)
 
Cracked black pepper

Directions

  1. In a large saucepan cook leeks and garlic in hot oil until tender. Add uncooked rice. Cook and stir over medium heat 5 minutes more. In a saucepan heat broth. Slowly add 1 cup of the hot broth to the rice mixture, stirring mixture constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
  2. Stir in the remaining broth. Cook and stir until rice is slightly creamy and just tender (add additional broth, if necessary, and cook until rice is just tender). Stir in the shredded radicchio or endive, shredded Parmesan cheese, and snipped parsley. Garnish with green onions, if desired. Serve immediately. Pass cracked pepper. Makes 6 side-dish servings.

Nutrition Facts

(Risotto with Leeks and Radicchio)
    Per serving:
  • 178 kcal cal.,
  • 4 g fat
  • 3 mg chol.,
  • 380 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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