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Risotto with California Dried Plums and Radicchio

Prep Time 10 minutes    Cook TiRisotto with California Dried Plums and Radicchiome 12 minutes     Serves 6


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


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

19 mgmg
Total Fat
9 gg
Saturated Fat
5 gg
Monounsaturated Fat
3 gg
Polyunsaturated Fat
1 gg
Trans Fat
0 gg
339 mgmg
40 gg
11 gg
3 gg
484 mgmg

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