Radicchio and Plum Tomato Risotto

By carinem25

Ingredients

• 3 c. veg broth
• 2 T. evoo, divided
• 1 medium red onion, chopped (1 cup)
• 2 small heads radicchio, cored and cut into strips (4 cups)
• 1 1/2 c. arborio rice
• 1 t. sugar
• 2/3 c. dry red wine
• 4 small plum tomatoes, seeded and coarsely chopped
• 4 oz. smoked mozzarella, cut into 1/2" cubes
• 1/2 c. chopped fresh parsley
• 1/4 c. grated parmesan

Preparation

Step 1

Heat broth with 3 cups water to use as liquid for risotto.

Heat 1 T. oil in deep skillet over medium. Add onion, cook 6 minutes or until golden, stirring often. Add radiccio, cook 4 minutes, stirring often.

Stir in rice and sugar. Cook 2 minutes stirring constantly. Add wine and cook 1-2 minutes or until liquid is almost completely absorbed, stirring often. Cook risotto regularly with broth mixture. Stir in tomatoes and cook 2-3 minutes more. Remove from heat. Stir in remaining 1 T. oil, mozzarella, parsley, and parmesan cheese. Season with salt and pepper.