Makes 6 servings
2 tablespoons butter
1 small onion, diced
1 1/2 cups Arborio rice
1 teaspoon minced garlic
1/2 cup white wine
6 cups hot low-sodium chicken broth
1 cup coarsely chopped arugula
1 cup coarsely chopped radicchio
1 cup (about 6 ounces) quartered
California pitted dried plums
1/2 cup grated Parmesan cheese
1 teaspoon grated Meyer lemon zest
Salt and pepper
Shaved Parmesan cheese
In large saucepan, melt butter over medium heat. Add onion and cook, stirring occasion ally, for 5 minutes or until translucent. Add rice and garlic; cook, stirring, about 5 minutes or until rice is hot. Increase heat to medium-high. Add wine; stir until wine is absorbed.

Add chicken broth, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next addition. When rice is tender and creamy, stir in arugula, radicchio, dried plums, grated cheese and lemon zest; season with salt and pepper. Portion into 6 shallow bowls and garnish with shaved Parmesan cheese.