Nutritional Info

Nutrition Facts

Serving Size 1 (279g)

Calories 679
Calories from Fat 206 (30%)
Amount Per Serving %DIV
Total Fat 22.9g 35%
Saturated Fat 6.4g 32%
Monounsaturated Fat 11.3g
Polyunsaturated Fat 5.2g
Trans Fat 0.0g
Cholesterol 120.7mg 40%
Sodium 1378mg 60%
Potassium 558.8mg 12%
Total Carbohydrate 58.1g 19%
Dietary Fiber 2.2g 9%
Sugars 0g
Protein 52.3g 105%

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Recipe Description
Radicchio, a member of the chicory family, is grown in the Veneto. Like endive, to which it is related, radicchio has a slightly bitter, yet sweet flavor. Though we think of it mostly as a colorful addition to a salad bowl, the Italians often cook radicchio. It can be cut into wedges and grilled, or the leaves can be wrapped around a filling and baked as an appetizer. The vibrant wine red color turns a dark mahogany brown when it is cooked. I had this risotto at a restaurant in Verona that features traditional recipes.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min


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Serves To:USMetric
12 Ounce(oz)  medium head radicchio
2 Tablespoon(T)  olive oil
2 Tablespoon(T)  unsalted butter
1   small onion, finely chopped
1/2 Cup(c)  dry red wine
2 Cup(c)  medium grain rice, such as arborio, carnaroli or orvialone nano
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
5 Cup(c)  chicken broth or meat broth


Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Trim the radicchio and cut it into 1/2 inch thick slices. Cut the slices into 1 inch lengths. In a wide heavy saucepan, heat the oil with 1 tablespoon of the butter over medium heat. When the butter is melted, add the onion and cook, stirring occasionally, until the onion is very tender, about 10 minutes. Raise the heat to medium, stir in the radicchio, and cook until wilted, about 10 minutes. Stir in the rice. Add the wine and cook, stirring, until most of the liquid is absorbed. Pour 1/2 cup of the broth over the rice. Cook and stir until most of the liquid is absorbed. Continue adding broth about 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, season with salt and pepper. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes. Remove the saucepan from the heat and stir in the remaining tablespoon of butter and the cheese. Taste for seasoning. Serve immediately.

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