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When cooked, red-leafed radicchio has a nutty flavor that goes well with mild cheeses like mozzarella. You can also substitute arugula or watercress in this recipe.
Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
Heat 1 Tbs. oil in deep skillet or Dutch oven over medium heat. Add onion, and cook 6 minutes, or until golden, stirring often. Add radicchio, and cook 4 minutes, or until wilted, stirring often.
Stir in rice and sugar, and cook 2 minutes, stirring constantly. Add wine, and cook 1 to 2 minutes, or until liquid is almost completely absorbed, stirring often. Add 1/2 cup hot broth mixture. Cook until liquid is almost absorbed, stirring constantly. Continue adding broth mixture 1/2 cup at a time, and cook 10 minutes, stirring often and allowing rice to absorb most of liquid before adding more. Stir in tomatoes, and cook 2 to 3 minutes more, or until rice is creamy and tomatoes are hot. Remove from heat. Stir in remaining 1 Tbs. oil, mozzarella, parsley, and Asiago cheese. Season with salt and pepper.
- Calories 232
- Carbohydrate Content 28 g
- Cholesterol Content 20 mg
- Fat Content 10.5 g
- Fiber Content 2 g
- Protein Content 8 g
- Saturated Fat Content 4 g
- Sodium Content 401 mg
- Sugar Content 5 g