Radicchio and Plum Tomato Risotto - Yoga Journal

Radicchio and Plum Tomato Risotto


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.

  • SERVINGServings


  • 3 cups low-sodium vegetable broth
  • 2 Tbs. olive oil, divided
  • 1 medium red onion, chopped (1 cup)
  • 2 small heads radicchio, cored and cut into strips (4 cups)
  • 1 1/2 cups Arborio rice
  • 1 tsp. sugar
  • 2/3 cup dry red wine
  • 4 small plum tomatoes, seeded and coarsely chopped
  • 4 oz. smoked mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated Asiago or Parmesan cheese


  1. Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 232
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 20 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 401 mg
  • Sugar Content: 5 g