Ingredients

• 4 C. chicken stock combined with 2 cups water
• 5 T. unsalted butter
• 2 T. extra virgin olive oil
• 1 medium For You® Onion, finely diced (about 1/2 cup)
• 2 garlic cloves, finely minced (about 1 1/2 tablespoons)
• 1 1/2 C. fresh, raw You® Red Radishes, trimmed of root and stem and cut into 1/2-inch pieces
• 2 C. Arborio rice
• 1/2 C. dry white wine
• Salt & Pepper
• 1/3 C. grated Parmesan cheese
• 1/3 C. raw For You® Radish Matchstixx™

Instructions

1. In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
2. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
3. Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
4. Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

Phoenix, Arizona

Hudsonville, Michigan