Here is a recipe for not wasting ingredients. I had a couple of nice bunches of radish that I used to make a fermentation based on umeboshi acidulate (Japanese salted plum) and with the leaves, as they are fresh, I made an unusual risotto.
Ingredients for 4
320 gr of carnaroli rice
2 bunches of green radish leaves
1 clove of garlic
the zest of 1/2 lemon
1 dry bay leaf
extra virgin olive oil
salt and pepper
for the manteca: extra virgin olive oil
Wash the radish leaves in plenty of fresh water, drain excess water and put them on a clean tea towel.
Peel the onion and cut it in half. Clean the carrot.
In a saucepan with high sides, put plenty of cold water, half an onion and the carrot cut into large pieces, the bay leaf and a little pinch of coarse salt. Bring to a boil, then lower the heat and let the broth cook for 20 '.
Peel and mash the garlic. In a non-stick pan, brown the garlic in 2 tablespoons of oil, then remove it and add the radish leaves. After about a minute of cooking over high heat, salt slightly, mix well, evaporate the vegetable water, turn off the heat and keep aside. It is a very quick cooking, like that of spinach cooked in a pan.
Chop the remaining onion half thinly. Prepare a lemon zest, that is grate only the yellow part of the peel, avoiding the white one (spongy and bitter).
In a pot with high sides, toast the dry rice, stirring often so that it does not burn. Add 4 tablespoons of extra virgin olive oil and onion, fry for another minute, stirring constantly. Incorporate the zest which will add an aromatic touch to the dish. Start adding the vegetable broth a little at a time, using a ladle and stirring the rice.
After about 10 '(or roughly halfway through cooking the rice) add the radish leaves (keeping a few leaves aside for the final decoration of the dish). Continue to mix the rice, adding a ladle of broth at a time until it is cooked (that is soft on the outside, with the well-formed grain and the characteristic "grain of sand" a little harder at the heart of the grain).
When cooked, turn off the heat, stir in with a drizzle of extra virgin olive oil and serve hot, with a few leaves of whole radish.