🍽️ Creamy Risotto with Radicchio and Fresh Basil

Name: Creamy Risotto with Radicchio and Fresh Basil
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 clove of garlic; 80 g butter; 200 g risotto rice; 100 ml dry white wine; 500 ml poultry broth (instant); salt; pepper; 1 radicchio; basil; 50 g parmesan; 40 g pecorino

533 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 clove of garlic
80 g butter
200 g risotto rice
100 ml dry white wine
500 ml poultry broth (instant)
salt
pepper
1 radicchio
basil
50 g parmesan
40 g pecorino

Instructions

1. Peel the onion and the garlic clove.
2. Chop the onion and garlic very finely.
3. Warm 50 grams of butter in a pot.
4. Sauté the onions, garlic, and rice briefly in the butter.
5. Deglaze the mixture with white wine.
6. Gradually add the broth.
7. Stir constantly while doing so.
8. Cook the rice for about 25 to 30 minutes.
9. The rice should have a slightly creamy consistency at the end.
10. Clean the radicchio.
11. Rinse the radicchio.
12. Cut the radicchio into thin strips.
13. Cut the basil leaves into thin strips as well.
14. Grate the Parmesan finely.
15. Grate the Pecorino coarsely.
16. Stir the remaining butter into the risotto.
17. Stir the Parmesan into the risotto.
18. Season the risotto with salt.
19. Season the risotto with pepper.
20. Fold the radicchio into the rice.
21. Fold the basil into the rice.
22. Turn off the stove burner.
23. Cover the pot with a lid.
24. Let the dish rest for 3 to 5 minutes.
25. Sprinkle the dish with the grated Pecorino.
26. Serve the risotto.

Nutrition per serving

kcal: 533
Protein: 19 g · Fett/Fat: 30 g · Carbs: 42 g