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Red wine imparts a delicate violet hue to this creamy, mushroom and radicchio-topped risotto, and also makes a versatile partner to the dish. For best results, select a dry Italian red wine, such as Barbera d’Alba, with medium body and mellow tannins.
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- Yields:
- 4 serving(s)
- Total Time:
- 1 hr
- Cal/Serv:
- 585
Ingredients
- 4 1/2 tbsp.
olive oil, divided
- 1
medium onion, finely chopped
- 2
cloves garlic, finely chopped
- 1 1/2 c.
arborio rice
- 3/4 c.
dry, low-tannin Italian red wine, such as Barbera d’Alba
- 3 1/2 c.
low-sodium chicken broth
- 1/2 c.
freshly grated Parmesan, plus more for serving
- 1 1/2 lb.
mixed mushrooms, trimmed, torn, and sliced
- 1
medium head radicchio, cored and sliced
- 1 tbsp.
balsamic vinegar
- 1 tsp.
lemon zest plus 1 tsp lemon juice
Directions
NUTRITION (per serving): 585 cal, 22 g pro, 84 g carb, 5 g fiber, 6 g sugars (0 g added sugars), 21.5 g fat (4 g sat fat), 9 mg chol, 866 mg sodium
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. When she is not cooking, tasting, testing and thinking about all things food for work, she enjoys adventuring with her two kids.
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