Radicchio and Plum Tomato Risotto Recipe

Name: Radicchio and Plum Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups low-sodium vegetable broth; 2 Tbs. olive oil, divided; 1 medium red onion, chopped (1 cup); 2 small heads radicchio, cored and cut into strips (4 cups); 1 1/2 cups Arborio rice; 1 tsp. sugar; ⅔ cup dry red wine; 4 small plum tomatoes, seeded and coarsely chopped; 4 oz. smoked mozzarella cheese, cut into 1/2-inch cubes; 1/2 cup chopped fresh parsley; 1/4 cup grated Asiago or Parmesan cheese

Servings: persons

3 cups low-sodium vegetable broth
2 Tbs. olive oil, divided
1 medium red onion, chopped (1 cup)
2 small heads radicchio, cored and cut into strips (4 cups)
1 1/2 cups Arborio rice
1 tsp. sugar
⅔ cup dry red wine
4 small plum tomatoes, seeded and coarsely chopped
4 oz. smoked mozzarella cheese, cut into 1/2-inch cubes
1/2 cup chopped fresh parsley
1/4 cup grated Asiago or Parmesan cheese

1
Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
2
Heat 1 Tbs.
3
oil in deep skillet or Dutch oven over medium heat.
4
Add onion, and cook 6 minutes, or until golden, stirring often.
5
Add radicchio, and cook 4 minutes, or until wilted, stirring often.
6
Stir in rice and sugar, and cook 2 minutes, stirring constantly.
7
Add wine, and cook 1 to 2 minutes, or until liquid is almost completely absorbed, stirring often.
8
Add 1/2 cup hot broth mixture.
9
Cook until liquid is almost absorbed, stirring constantly.
10
Continue adding broth mixture 1/2 cup at a time, and cook 10 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
11
Stir in tomatoes, and cook 2 to 3 minutes more, or until rice is creamy and tomatoes are hot.
12
Remove from heat.
13
Stir in remaining 1 Tbs.
14
oil, mozzarella, parsley, and Asiago cheese.
15
Season with salt and pepper.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups low-sodium vegetable broth, 2 Tbs. olive oil, divided, 1 medium red onion, chopped (1 cup), 2 small heads radicchio, cored and cut into strips (4 cups), and more.

Yes, Radicchio and Plum Tomato Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Radicchio and Plum Tomato Risotto

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