Risotto With Roasted Shallots, Portabella, Radicchi

Name: Risotto With Roasted Shallots, Portabella, Radicchio And Parmesa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shallots (whole); 3 tablespoons olive oil; kosher salt & fresh ground pepper; 1 tablespoon unsalted butter; 1/2 lb fresh portabella mushroom, diced (about 2 cups); 1/2 cup yellow onion, chopped; 1 1/2 cups arborio rice; 1 tablespoon fresh thyme, chopped; 1/2 cup white wine; 4 -5 cups hot chicken stock; 1 3/4 cups radicchio, chopped and loosely packed; 1 cup tomatoes, seeded and chopped; 3/4 cup parmesan cheese, grated; chives, minced, for garnish

Servings: persons

8 ounces shallots (whole)
3 tablespoons olive oil
kosher salt & fresh ground pepper
1 tablespoon unsalted butter
1/2 lb fresh portabella mushroom, diced (about 2 cups)
1/2 cup yellow onion, chopped
1 1/2 cups arborio rice
1 tablespoon fresh thyme, chopped
1/2 cup white wine
4 -5 cups hot chicken stock
1 3/4 cups radicchio, chopped and loosely packed
1 cup tomatoes, seeded and chopped
3/4 cup parmesan cheese, grated
chives, minced, for garnish

1
Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper.
2
Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
3
In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
4
Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
5
Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
6
Cook until al dente.
7
Stir in radicchio and tomatoes.
8
Cook for 1-2 minutes more to wilt radicchio slightly.
9
Stir in parmesan.
10
Serve very hot, harnished with shallots and minced chives.

659

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces shallots (whole), 3 tablespoons olive oil, kosher salt & fresh ground pepper, 1 tablespoon unsalted butter, and more.

Yes, Risotto With Roasted Shallots, Portabella, Radicchio And Parmesa 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 Roasted Shallots, Portabella, Radicchio And Parmesa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions