Risotto with Radicchio Recipe

Name: Risotto with Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups (about) chicken stock or canned low-salt chicken broth; 3 tablespoons extra-virgin olive oil; 1 cup finely chopped onion; 1 1/2 cups arborio rice (about 10 ounces); 1/2 cups dry white wine; 2 cups finely chopped radicchio; 1/3 cup freshly grated Parmesan cheese; 1/4 cup half and half; 3 tablespoons chopped Italian parsley; 1 teaspoon chopped fresh thyme; Additional freshly grated Parmesan cheese

Servings: persons

5 cups (about) chicken stock or canned low-salt chicken broth
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1 1/2 cups arborio rice (about 10 ounces)
1/2 cups dry white wine
2 cups finely chopped radicchio
1/3 cup freshly grated Parmesan cheese
1/4 cup half and half
3 tablespoons chopped Italian parsley
1 teaspoon chopped fresh thyme
Additional freshly grated Parmesan cheese

1
Bring 5 cups stock to simmer in heavy medium saucepan over medium high heat.
2
Reduce heat to low; keep stock hot.
3
Heat oil in heavy saucepan over medium heat.
4
Add onion; saute until soft but not brown, about 5 minutes.
5
Add rice; stir 2 minutes.
6
Add wine; reduce heat to medium low.
7
Simmer until wine is absorbed, stirring constantly, about 1 minute.
8
Add 1 cup of hot stock; simmer until stock is absorbed, stirring often, about 3 minutes.
9
Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 20 minutes.
10
Mix 1 1/2 cups radicchio into risotto; simmer 3 minutes, stirring often.
11
Remove risotto from heat.
12
Mix in 1/3 cup Parmesan cheese, half and half, parsley and thyme.
13
Season to taste with salt and pepper.
14
Transfer risotto to shallow serving bowl.
15
Sprinkle with 1/2 cup radicchio.
16
Serve, passing additional Parmesan.

929

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups (about) chicken stock or canned low-salt chicken broth, 3 tablespoons extra-virgin olive oil, 1 cup finely chopped onion, 1 1/2 cups arborio rice (about 10 ounces), and more.

Yes, Risotto with Radicchio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto with Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions