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Radicchio Risotto

Serves: 4

1 head of Radicchio shredded

1 leek shredded

1 tblsp butter

1 cup of rice

1 cup of chicken stock

3 cups of boiling water

200ml white wine

1/2 cup of grated parmesan

 

Melt butter in saucepan and add leek. Cook until leek goes soft (1 min).

Add rice and stir through leek. Add wine and bring to boil.

Add radicchio and chicken stock and simmer covered for 5 minutes. Add boiling water, stir and simmer covered for a further 10 minutes or until water is absorbed.

Add parmesan. Stir through and serve hot.

 


 
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Peter Schreurs and Sons
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