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Roman chicory greens called puntarelle give this risotto a pleasantly bitter edge. This vegetarian mediterranean dish is fresh, healthy, and a unique family dinner celebrating Roman produce.
Heat the vegetable broth in a saucepan over low heat until just simmering; keep warm but do not boil.
In a large heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté for 4-5 minutes until translucent, stirring often to avoid browning.
Add the Arborio rice and toast over medium heat, stirring constantly, for 2-3 minutes until the grains are glossy and slightly translucent at the edges.
Begin adding the hot broth one ladleful at a time, stirring frequently and allowing the liquid to absorb before each addition. Control the heat to maintain a gentle simmer; avoid letting the risotto dry out.
After 12 minutes, stir in the sliced puntarelle. Continue cooking and adding broth gradually, stirring to develop creaminess, until the rice is al dente and the puntarelle is just tender, 7–9 minutes more.
When the rice is creamy but still a little loose, remove from heat. Immediately fold in butter, Parmesan, salt, and pepper until melted and well incorporated.
Taste and adjust seasoning if needed. Let the risotto rest off heat for 2 minutes before serving to ensure perfect texture.
