5-ingredient radicchio risotto

Based on 12 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
200 g radicchio
200 g risotto rice
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)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
639
Protein
13 g
Fat
19 g
Carb
96 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
    • 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!