Risotto with Champagne and Radicchio

Ingredients

• 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

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. 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.
3. 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.