Risotto al Pomodoro, rocket and radicchio

Ingredients for 2 servings:

• 1 small radicchio
• 1 handful of arugula
• 3 tomatoes
• 200 g risotto rice
• 800 ml water
• 125 ml white wine
• salt and pepper
• rosemary
• some arugula for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tomatoes – rocket – radicchio – risotto

Remove the outer leaves from the radicchio and trim off the lower part of the stalk. Cut the head into six slices. Fill a small saucepan with 800 ml of water, bring to a boil, and add two chopped slices of radicchio and a few arugula leaves. Season with salt, pepper, and rosemary. Simmer for about 15 minutes, then strain and reserve the stock. Finely chop the remaining radicchio and a large handful of arugula. Peel the tomatoes, halve them, and remove the stems. Heat olive oil in a saucepan and add the rice. Stir well until the rice grains are coated with oil and become translucent. Then deglaze with the white wine and reduce slightly. Gradually add the prepared stock, stirring constantly to prevent sticking. Add the tomatoes and mash with a potato masher. The rice will be fine, as it will still be hard. Add the arugula and radicchio, stirring constantly. After 20-25 minutes, the rice should be cooked. Season with salt and pepper. Serve on plates and garnish with arugula leaves.