Risotto with Champagne and Radicchio

By Tamipri

Ingredients

• To prepare this up to two days ahead, cook it through step two. Spread mixture evenly in a jelly-roll pan; refrigerate. Add a litle broth while it's warming, and pick up with step three.
• 1 1/2 c. fat-free chicken broth
• 1/2 c. water
• 1 Tb. olive oil
• 1/2 c. finely chopped yellow onion
• 1 c. uncooked Arborio rice
• 1 c. Champagne, divided
• 1 c. thinly sliced radicchio
• 1/2 c. grated fresh Parmigiano-Reggiano cheese, divided
• 1 1/2 tsp. butter
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. Bring broth and 1/2 c. water to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium heat. Add onion to pan, and cook 5 minutes or until tender, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Stir in 3/4 c. Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 c. at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.

3. Stir in remaining 1/4 c. Champagne, raddichio, 1/4 c. cheese, butter, salt and pepper. Let stand 5 minutes. Serve with remaining cheese.

Each serving (1/2 c. risotto and 2 tsp. cheese=234 calories

Good with Pork Tenderloin with Pomegranate Glaze