Radicchio Risotto
Transform your dinner table with this luxurious Radicchio Risotto—a creamy, savory dish that beautifully balances the slight bitterness of radicchio with the richness of Parmesan and butter. Perfectly cooked Arborio rice, infused with dry white wine and warm stock, creates a velvety base, while the vibrant flavors of sautéed onion, garlic, and fresh parsley bring a fragrant burst to every bite. This Italian-inspired recipe is not only a feast for the taste buds but also a visually stunning dish with its striking pops of purple from the thinly sliced radicchio. Ready in under an hour, this easy yet elegant risotto is ideal for a cozy weeknight meal or a special occasion. Serve it as a stand-alone vegetarian option or pair it with grilled chicken or fish for a complete meal.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 head Radicchio
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock
- 0.5 cups Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Slice the radicchio into thin strips and set aside.
Finely chop the onion and mince the garlic.
In a medium saucepan, heat the chicken or vegetable stock over low heat to keep it warm.
In a large skillet or heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the Arborio rice, ensuring each grain is coated in the oil and butter. Sauté for 2-3 minutes until the edges of the rice turn translucent.
Pour in the dry white wine and stir continuously until the liquid is absorbed.
Begin adding the warm stock one ladle at a time, stirring frequently. Wait for each ladleful to be absorbed before adding the next. This process will take about 20-25 minutes.
When you have 1-2 ladles of stock remaining, stir in the sliced radicchio and continue cooking until the rice is tender and creamy.
Turn off the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
