Radicchio or Endive Risotto |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
1 tablespoon olive oil
3 cups shredded radicchio (about 6 oz) (or Belgian endive - about 12 oz)
1 tablespoon lemon juice (omit if using endive)
Basic Risotto
1 small clove garlic, minced or pressed
1 tablespoon butter (or margarine)
whole radicchio or Belgian endive leaves, washed and crisped
Lemon wedges
Italian (flat-leaf) parsley
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