Radish Risotto

From this week’s pile of delicious CSA vegetables, I made this tasty risotto for my friends. I like it because it turns out pinkish from the radishes and wine, and the tomatoes I used from the CSA were all different colors – bright red, orange, and yellow – so it ended up being very colorful!

– 6 cups chicken stock
– 1 Tablespoon olive oil
– 6 Tablespoons butter
– 2 small red onions (or one medium one would work), chopped
– 2 cloves garlic, chopped
– 4-5 radishes, thinly sliced
– 1 rib of celery, chopped
– 1 3/4 cups-ish jasmine rice (I was shooting for 2 1/2 cups, but I ran out)
– 2/3 cup red wine
– 1/3 cup parmesan cheese
– 2 cups-ish of cherry tomatoes, sliced in half

1) Bring stock to a low boil in a medium saucepan
2) In a large pot, heat up olive oil and melt 1 Tablespoon of butter
3) Add onions and garlic and saute until soft
4) Add radishes and celery and cook for a few minutes
5) Add rice and cook until it just starts to brown (stir frequently so it doesn’t burn
6) Add red wine and cook and stir until it is absorbed by the rice
7) Start adding the chicken stock a cup at a time, stirring until it is all absorbed
8) Remove the pot from heat, add the rest of the butter and Parmesan cheese
9) Toss in the fresh tomatoes and serve!