Risotto with Leeks and Radicchio

Ingredients:

2 medium leeks (white part only) cleaned and thinly sliced (about 2/3 cup)
2 cloves garlic, minced
1 tablespoon olive oil
1 cup Arborio rice or short-grain rice
3 cups reduced-sodium chicken broth (or vegetable stock)
1/2 cup finely shredded radicchio or curly endive
1/4 cup freshly shredded Parmesan cheese
3 tablespoons snipped fresh Italian parsley or curly-leaf parsley
Green onions (optional)
Cracked black pepper

Preparation: 

1. In a large saucepan cook leeks and garlic in hot oil until tender. Add uncooked rice. Cook and stir over medium heat 5 minutes more. In a saucepan heat broth. Slowly add 1 cup of the hot broth to the rice mixture, stirring mixture constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
2. Stir in the remaining broth. Cook and stir until rice is slightly creamy and just tender (add additional broth, if necessary, and cook until rice is just tender). Stir in the shredded radicchio or endive, shredded Parmesan cheese, and snipped parsley. Garnish with green onions, if desired. Serve immediately. Pass cracked pepper. Makes 6 side-dish servings.

http://www.bhg.com/recipe/beans-rice-grains/risotto-with-leeks-and-radicchio/