Risotto with Champagne and Radicchio

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Risotto with Champagne and Radicchio Recipe
You can prepare this refined risotto up to two days ahead. Cook it until it's almost done, through step two. Spread the hot mixture evenly in a jelly-roll pan to cool it quickly. Refrigerate until you're ready to reheat it. Add a little extra broth while it's warming, and pick up with step three of the recipe.
12 servings (serving size: 1/2 cup risotto and 2 teaspoons cheese)

Ingredients

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3 cups fat-free, less-sodium chicken broth
1 cup water
2 tablespoons olive oil
1 cup finely chopped yellow onion
2 cups uncooked Arborio rice or other medium-grain rice
2 cups Champagne, divided
2 cups thinly sliced radicchio
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Preparation

Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large Dutch oven 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 1 1/2 cups Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.

Stir in remaining 1/2 cup Champagne, radicchio, 1/2 cup cheese, butter, salt, pepper, and nutmeg. Let stand 5 minutes. Serve with remaining 1/2 cup cheese.

Created date

October 2007

Nutritional Information

Calories 234
Caloriesfromfat 25 %
Fat 6.6 g
Satfat 2.5 g
Monofat 3 g
Polyfat 0.4 g
Protein 7.2 g
Carbohydrate 33.1 g
Fiber 2.1 g
Cholesterol 10 mg
Iron 0.4 mg
Sodium 365 mg
Calcium 97 mg