What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.
Oh, and enjoy!
- 2 tablespoons butter
- 1 small onion, diced
- 1 1/2 cups Arborio rice
- 1 teaspoon minced garlic
- 1/2 cup white wine
- 6 cups hot low-sodium chicken broth
- 1 cup coarsely chopped arugula
- 1 cup coarsely chopped radicchio
- 1 cup (about 6 ounces) quartered California pitted dried plums
- 1/2 cup grated Parmesan cheese
- 1 teaspoon grated Meyer lemon zest
- Salt and pepper
- Shaved Parmesan cheese
In large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until translucent. Add rice and garlic; cook, stirring, about 5 minutes or until rice is hot. Increase heat to medium-high. Add wine; stir until wine is absorbed.
Add chicken broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next addition. When rice is tender and creamy, stir in arugula, radicchio, dried plums, grated cheese and lemon zest; season with salt and pepper. Portion into 6 shallow bowls and garnish with shaved Parmesan cheese.