Risotto With Radicchio

By Marian Burros

Updated Oct. 12, 2023

Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(9)
Notes
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Ingredients

Yield:2 large servings
  • 1tablespoon olive oil
  • 4 to 5cups chicken broth
  • ½cup chopped onion
  • ¾pound radicchio
  • 1cup arborio rice
  • ½cup dry white wine
  • 2ounces ( ½ cup) freshly grated Parmigiano Reggiano
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

834 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 114 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 33 grams protein; 1150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a heavy-bottomed pot.

  2. Step 2

    Put the broth on to heat in a separate pot.

  3. Step 3

    Saute the onion in the oil until it takes on a little color.

  4. Step 4

    Meanwhile wash the radicchio and cut off core.

  5. Step 5

    Add the rice to the onion and stir until it is well coated.

  6. Step 6

    Add the wine to rice and onion and stir; let the wine cook away, about 2 minutes, stirring.

  7. Step 7

    Shred the radicchio with a knife.

  8. Step 8

    Add about a cup of simmering chicken broth to rice and cook over high heat, stirring very often until broth has evaporated. Repeat the procedure, this time adding the shredded radicchio. Continue adding broth and stirring, cooking until broth evaporates. You may not need all the broth to cook the rice.

  9. Step 9

    Meanwhile finely grate the cheese.

  10. Step 10

    When rice is tender and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well, season with pepper and serve.

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4 out of 5
9 user ratings
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