Risotto with California Dried Plums and Radicchio
Prep Time 10 minutes Cook Ti
me 12 minutes Serves 6
Ingredients
2 tablespoons butter
1 small onion, diced
1 1/2 cups Arborio rice
1 teaspoon minced garlic
1/2 cup white wine
6 cups hot low-sodium chicken broth
1 cup coarsely chopped arugula
1 cup coarsely chopped radicchio
1 cup (about 6 ounces) quartered California pitted dried plums (prunes)
1/2 cup grated Parmesan cheese
1 teaspoon grated Meyer lemon zest
Salt and pepper
Shaved Parmesan cheese
Directions
In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until translucent. Add rice and garlic; cook, stirring, about 5 minutes or until rice is hot. Increase heat to medium-high. Add wine; stir until wine is absorbed. Add chicken broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next addition. When rice is tender and creamy, stir in arugula, radicchio, dried plums, grated cheese and lemon zest; season with salt and pepper. Portion into 6 shallow bowls and garnish with shaved Parmesan cheese.
Nutritional Information
- Calories
- 272
- Cholesterol
- 19 mgmg
- Total Fat
- 9 gg
- Saturated Fat
- 5 gg
- Monounsaturated Fat
- 3 gg
- Polyunsaturated Fat
- 1 gg
- Trans Fat
- 0 gg
- Sodium
- 339 mgmg
- Carbohydrates
- 40 gg
- Protein
- 11 gg
- Fiber
- 3 gg
- Potassium
- 484 mgmg
