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🍽️ Risotto with Fried Radicchio

380 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 850 ml
• onions, yellow 1 pc
• garlic cloves 1 pc
• butter 6 tbsp
• risotto rice 250 g
• white wine, dry 100 ml
• radicchio 1 pc
• parmesan 70 g
• balsamic vinegar, light 1 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
2. 2. Halve the onion, peel it, and cut it into fine cubes.
3. 3. Peel the garlic and chop it finely as well.
4. 4. Heat 1 tablespoon of butter in a pot.
5. 5. Sauté the onions together with the garlic, stirring for about 2 minutes until they are colorless.
6. 6. Add the rice and toast it for approx. 1–2 minutes.
7. 7. Deglaze the rice with wine and let it reduce almost completely.
8. 8. Add 1–2 ladles of broth gradually.
9. 9. Season with a little salt.
10. 10. Cook the risotto, stirring constantly, for approx. 20 minutes until al dente.
11. 11. Keep adding broth so that the risotto remains lightly covered with liquid.
12. 12. Cut the radicchio into eight wedges.
13. 13. Wash the radicchio and let it drain well.
14. 14. Grate the Parmesan finely.
15. 15. Heat 1 tablespoon of butter in a frying pan over high heat.
16. 16. Fry the radicchio for about 2 minutes.
17. 17. Deglaze with vinegar and let it reduce briefly.
18. 18. Season the radicchio with salt and pepper.
19. 19. Stir the Parmesan into the risotto.
20. 20. Finally, adjust the seasoning of the risotto.
21. 21. Serve the risotto with the fried radicchio.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 53 g