5-ingredient radicchio risotto

5-ingredient radicchio risotto

Based on 17 ratings

"I love how simple this recipe—and risotto in general—is. There are almost no vegetables that can't be used for a basic recipe. For this variant with radicchio, I sometimes fry an additional clove of diced garlic or some fennel or celery, also finely chopped, along with the onions. I always use whatever wine I have open, which might also be a white wine or rosé. If radicchio is too bitter for you, drizzle some extra lemon or try a little bit of honey at the end—but much of its stronger notes are calmed during cooking."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

5 min

Ingredients

2Servings
200 g
radicchio
200 g
risotto rice
1
onion
100 ml
red wine
600 ml
broth
salt
pepper
butter (for frying)
olive oil (for frying)
grated Parmesan cheese (for serving)
butter (for serving)
lemon (for serving)
MetricImperial

Utensils

knife, cutting board, frying pan (large), cooking spoon

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basic-risotto

Basic risotto

Nutrition per serving

Cal639
Fat19 g
Protein13 g
Carb96 g
  • Step 1/3

    Halve the radicchio, remove the core, and slice into fine strips. Finely dice the onion. Heat butter and some olive oil in a large pan over medium-high heat. Sauté onions for approx. 5 min., then add the radicchio strips, salt and sauté for another 5 min.
    • 200 g radicchio
    • 1 onion
    • butter (for frying)
    • olive oil (for frying)
    • knife
    • cutting board
    • frying pan (large)
    • cooking spoon

    Halve the radicchio, remove the core, and slice into fine strips. Finely dice the onion. Heat butter and some olive oil in a large pan over medium-high heat. Sauté onions for approx. 5 min., then add the radicchio strips, salt and sauté for another 5 min.

  • Step 2/3

    Now add the rice and sauté, stirring constantly, until translucent, approx. 5 min. Deglaze with red wine and reduce almost completely. Now gradually add the broth, one ladleful at a time. Only add more once the broth has been absorbed and stir constantly.
    • 200 g risotto rice
    • 100 ml red wine
    • 600 ml broth

    Now add the rice and sauté, stirring constantly, until translucent, approx. 5 min. Deglaze with red wine and reduce almost completely. Now gradually add the broth, one ladleful at a time. Only add more once the broth has been absorbed and stir constantly.

  • Step 3/3

    Once the rice is cooked and the broth has been used up, remove the pot from the heat. Now, to serve, stir in approx. 2 tbsp grated Parmesan and 1 tbsp butter, season with salt and pepper. Cover and leave to rest for 3 – 5 min. If you like, you can grate over a little lemon zest and olive oil, plus more Parmesan and pepper. Enjoy!
    • salt
    • pepper
    • grated Parmesan cheese (for serving)
    • butter (for serving)
    • lemon (for serving)

    Once the rice is cooked and the broth has been used up, remove the pot from the heat. Now, to serve, stir in approx. 2 tbsp grated Parmesan and 1 tbsp butter, season with salt and pepper. Cover and leave to rest for 3 – 5 min. If you like, you can grate over a little lemon zest and olive oil, plus more Parmesan and pepper. Enjoy!

  • Enjoy your meal!

    5-ingredient radicchio risotto

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