Risotto Trevigiano copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 cup Carnaroli rice
- 2 heads of red radicchio
- 4-5 cups of vegetable broth
- 1 tsp of finely chopped onion
- 1 cup of dry white wine
- pinch of salt and pepper
- 2 tablespoons of parmigiano-reggiano cheese
- 2 tblsps of extra virgin olive oil
Directions
- Clean and cut the radicchio. Cut off tough outer leaves and bottom of heads. Cut out the leaves outside that are dark red, use mostly the white heart inside. Place olive oil in saute pan and warm, place in onions and saute till just golden.. Add in radicchio. Saute for about 3 minutes. Add in dry rice and saute ,then pour in wine,. When liquid is absorbed add in hot vegetable broth- 3/4 cup at a time. Stirring constantly. Continue this till rice is al dente. When done, remove from heat, sprinkle on finely grated cheese and stir. Top each serving with a drizzle of olive oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1338g | |
| Calories 492 | |
| Calories from Fat 239 | 49% |
| Total Fat 27.04g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4401mg | 183% |
| Potassium 282mg | 8% |
| Total Carbs 20.89g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 11.07g | 7% |
| Protein 0.41g | 1% |
