Risotto is a classic Italian dish and there are numerous versions. The most famous is with radicchio from Treviso, which has a somewhat bitter taste. I took the original recipe – typical winter fare, hearty but high in fat – and made it lighter by changing a
few things. In place of butter (high in saturated fat) I use fresh ricotta and feta, and for extra fiber I use brown rice instead of the classic Carnaroli white rice. In fact, it has been proven scientifically that just 30 grams – 1 ounce – of fiber a day helps reduce the risk of colon cancer.
1.5 l (6 1/3 cups) vegetable broth (or water) 1 onion
250 g (9 oz) long Treviso radicchio
320 g (1 2/3 cup) brown rice
40 g (1.5 oz) feta
80 g (3 oz) fresh ricotta salt
Heat the broth. In the meantime, thinly slice the onion and sauté it in a little water. Rinse and trim the radicchio, and then cut it into thin strips. Add it to the onion and stir gently. When blended, stir in the rice. Continue cooking, adding the boiling broth as needed, a ladleful at a time, until the rice is done. This will take about 40 minutes. When done, salt to taste and stir in the crumbled or diced feta and the ricotta, blending it in thoroughly. Season with freshly ground white pepper and serve.