Radish risotto

Serves 4

From Washington Post food writer Emily Horton.

Winter radishes are sturdy enough to stand up to long cooking; in this risotto, they turn just tender and infuse the rice's creamy sauce with a subtle, peppery sweetness. Scrub the radishes but don't peel them so their skins will lend the risotto a hint of color.

INGREDIENTS/b>

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 large shallots, finely chopped (2/3 cup)

1 1/2 teaspoons fresh thyme leaves

2 large cloves garlic, minced

1 pound Hilds Blauer or Misato Rose (watermelon) radishes, cut into 1/2-inch cubes

1 1/2 teaspoons sea salt

1 cup short-grain Italian rice, such arborio, carnaroli or Vialone Nano

1/3 cup dry white wine

4 to 4 1/2 cups low-sodium vegetable broth, kept warm over low heat (see note at end; can substitute no-salt-added chicken broth)

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

1/4 teaspoon freshly ground white pepper

Cracked black pepper

INSTRUCTIONS

Heat the butter and oil in a large, heavy-bottomed saucepan over medium heat. When the butter has melted, add the shallots and cook for about 5 minutes, until golden, then add the thyme and garlic; cook for 2 minutes, then add the radishes and salt, stirring to incorporate. Cook for about 3 minutes, until lightly browned, then add the rice; cook for a minute or so, stirring, so the rice is evenly coated and toasts a bit.

Stir in the wine and cook for a few minutes, then begin to add the broth a ladleful at a time, stirring after each addition, until it is mostly absorbed. This should take about 20 minutes, and the rice should be creamy and tender. (You may have 1/2 cup of the warm broth left over.)

Stir in the cheese and white pepper; remove from heat and let the risotto rest for 2 minutes.

Divide among individual bowls; season each portion with cracked black pepper to taste. Pass more Parmigiano-Reggiano at the table.

NOTE: To make vegetable broth, combine 2 coarsely chopped carrots, 2 coarsely chopped medium radishes, tops from 1 bunch of leeks, 4 large parsley sprigs and 6 cups of water in a large saucepan; bring to a boil over high heat, then reduce the heat to medium and cook uncovered for 30 minutes. Strain, discarding the solids. Cool before storing.

Per serving: 420 calories, 11 g protein, 55 g carbohydrates, 16 g fat, 7 g saturated fat, 25 mg cholesterol, 1400 mg sodium, 3 g dietary fiber, 6 g sugar