5-ingredient radicchio risotto

Step 1/ 3

• 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

• 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

• 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!