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| WHAT YOU'LL NEED |
| 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 |
| 1/2 |
cup grated Parmesan cheese |
| 1 |
teaspoon grated Meyer lemon zest |
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Salt and pepper |
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Shaved Parmesan cheese |
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When Natalie Coughlin has friends over, she likes to stir up a creamy risotto with arugula, radicchio and just the right touch of fruity sweetness from California Dried Plums. This easy, elegant recipe is sure to be a winner at your house, too.
Servings: 6
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
Nutrition Information Per Serving: 272 calories; 19 mg cholesterol; 9 g total fat; 5 g sat fat; 3 g mono fat; 1 g poly fat; 0 g trans fat; 339 mg sodium; 40 g carbohydrate; 11 g protein; 3 g fiber; 484 mg potassium
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