Radicchio Risotto Recipe

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Ingredients:

Serving

6 1/2 cups vegetable stock
6 tbsp butter
1 onion, chopped
7 oz radicchio , cut into strips
2 cups risotto rice
5 tbsp white wine
2 tbsp parmesan cheese, freshly grated
salt

Directions:

Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.
Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter.
Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1989.33 Kcal (8329 kJ)
Calories from fat	172.45 Kcal
		% Daily Value*
Total Fat	19.16g	29%
Cholesterol	48mg	16%
Sodium	60510.04mg	2521%
Potassium	211.26mg	4%
Total Carbs	361.36g	120%
Sugars	1.8g	7%
Dietary Fiber	2.23g	9%
Protein	10.22g	20%
Vitamin C	5.9mg	10%
Vitamin A	0.2mg	7%
Iron	0.5mg	3%
Calcium	50.2mg	5%

Amount Per 100 g
Calories	319.8 Kcal (1339 kJ)
Calories from fat	27.72 Kcal
		% Daily Value*
Total Fat	3.08g	29%
Cholesterol	7.72mg	16%
Sodium	9727.32mg	2521%
Potassium	33.96mg	4%
Total Carbs	58.09g	120%
Sugars	0.29g	7%
Dietary Fiber	0.36g	9%
Protein	1.64g	20%
Vitamin C	0.9mg	10%
Iron	0.1mg	3%
Calcium	8.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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