Radicchio and Plum Tomato Risotto

• 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
• 23 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.
3. oil in deep skillet or Dutch oven over medium heat.
4. Add onion, and cook 6 minutes, or until golden, stirring often.
5. Add radicchio, and cook 4 minutes, or until wilted, stirring often.
6. Stir in rice and sugar, and cook 2 minutes, stirring constantly.
7. Add wine, and cook 1 to 2 minutes, or until liquid is almost completely absorbed, stirring often.
8. Add 1/2 cup hot broth mixture.
9. Cook until liquid is almost absorbed, stirring constantly.
10. 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.
11. Stir in tomatoes, and cook 2 to 3 minutes more, or until rice is creamy and tomatoes are hot.
12. Remove from heat.
13. Stir in remaining 1 Tbs.
14. oil, mozzarella, parsley, and Asiago cheese.
15. Season with salt and pepper.

lowsodium, olive oil, red onion, radicchio, arborio rice, sugar, red wine, tomatoes, mozzarella cheese, parsley, parmesan cheese

Taken from www.vegetariantimes.com/recipe/radicchio-and-plum-tomato-risotto/ (may not work)