Ingredients
3
1/2 cups (about) canned vegetable broth
1
large head radicchio, halved, thinly sliced
1
cup arborio rice or medium-grain white rice
1/3
cup freshly grated Parmesan cheese
2
tbsp (1/4 stick) butter
Directions
1.
Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
2.
Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.
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