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🍽️ Creamy Radicchio Risotto

422 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 radicchio (ca. 300 g)
• 2 tbsp butter
• 300 g risotto rice
• 100 ml white wine
• 700 ml hot meat broth
• 50 g grated parmesan
• salt
• pepper (from the mill)
• parmesan (on the block)

Instructions

1. 1. Peel the onion and dice it into fine cubes.
2. 2. Remove the outer leaves from the radicchio.
3. 3. Quarter the remaining radicchio.
4. 4. Wash the radicchio quarters thoroughly.
5. 5. Cut the washed radicchio into thin strips.
6. 6. Set aside a few nice leaves for garnish.
7. 7. Heat one tablespoon of butter in a large pot.
8. 8. Add the onion cubes and the radicchio to the pot.
9. 9. Sauté the vegetables briefly until they soften.
10. 10. Add the rice to the pot and stir it in.
11. 11. Deglaze the mixture with white wine.
12. 12. Let the rice absorb the alcohol and liquid.
13. 13. Reduce the heat to a low setting.
14. 14. Add the broth to the rice gradually.
15. 15. Stir constantly while doing so.
16. 16. Cook the risotto for about 20 minutes.
17. 17. The rice should be cooked but still firm to the bite.
18. 18. Stir the remaining butter into the finished mixture.
19. 19. Add the grated Parmesan and mix it in well.
20. 20. Season the risotto finally with salt and pepper.
21. 21. Serve the risotto on pre-warmed plates.
22. 22. Garnish the dish with the reserved radicchio leaves.
23. 23. Grate some fresh Parmesan over the finished dish.

Nutrition per serving

• kcal: 422
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 60 g