Radicchio Risotto

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Radicchio Risotto
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
352
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie352 kcal(17 %)
Protein9.66 g(10 %)
Fat12.85 g(11 %)
Carbohydrates45.34 g(30 %)
Sugar added0 g(0 %)
Roughage2.52 g(8 %)
Vitamin A75.05 mg(9,381 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.08 mg(6 %)
Folate11.86 μg(4 %)
Pantothenic acid0.14 mg(2 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C1.87 mg(2 %)
Potassium124.61 mg(3 %)
Calcium150.85 mg(15 %)
Magnesium12.97 mg(4 %)
Iron0.63 mg(4 %)
Zinc0.49 mg(6 %)
Saturated fatty acids6 g
Cholesterol23.3 mg

Ingredients

for
4
Ingredients
3 ½ cups Vegetable broth
1 tablespoon olive oil
0.333 cup shallots (chopped)
1 head Radicchio (large) thinly sliced
1 cup Arborio rice
½ cup dry Red wine
0.333 cup Parmesan (freshly grated)
2 tablespoons butter
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
olive oilshallotRadicchioParmesansalt

Preparation steps

1.
In a medium saucepan bring 3 1/2 cups vegetable broth to a simmer. Reduce heat to low to keep broth warm.
2.
Heat oil in a large skillet over medium-high heat. Add chopped shallots and saute until golden brown, about 4 minutes. Add radicchio and saute until wilted, about 2 minutes. Add rice; stirring to coat well. Add wine; stirring until evaporated.
3.
Mix in 1 cup of warm broth. Reduce heat to medium, constantly stirring, cook until liquid is absorbed (about 4 to 5 minutes). Add remaining broth 1/2 cup at a time, allowing broth to absorb before adding the next 1/2 cup. Stir frequently until rice is creamy and tender but firm, about 20 to 25 minutes.
4.
Remove from heat and stir in the cheese and butter. Season with salt and pepper, to taste. Transfer to bowl and serve.