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Risotto with Leeks and Radicchio

Makes: 6 servings
Prep 15 mins Cook 30 mins
Risotto with Leeks and Radicchio
Ingredients
  • 2  medium leeks (white part only) cleaned and thinly sliced (about 2/3 cup)
  • 2  cloves garlic, minced
  • 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  cup  freshly shredded Parmesan cheese
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 178,
  • Fat, total (g) 4,
  • chol. (mg) 3,
  • carb. (g) 29,
  • fiber (g) 2,
  • pro. (g) 6,
  • vit. A (RE) 10,
  • vit. C (mg) 5,
  • sodium (mg) 380,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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