Main courseVegetarian€€
Risotto with Treviso radicchio, red wine, and crunchy walnuts
Radicchio and red wine risotto is a refined dish of deep colors and complex flavors. In this recipe, the bitterness of radicchio blends perfectly with aromatic red wine and crunchy walnuts.
Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
2
Recipe
ARBORIO RICE, ARBORIO
160 gChicory, witloof, raw
200 gAlcoholic Beverage, wine, table, red, Merlot
100 mlSoup, SWANSON, vegetable broth
700 mlShallots, bulb, peeled, root removed, raw
1 largeOil, olive, extra virgin
2 tbspButter, stick, unsalted
10 gCheese, parmesan, grated
30 gNuts, walnuts, English, halves, raw
30 gVinegar, balsamic
1 tspSalt, table, iodized
Per servingTotal
Calories:695.7 kcal1391.4 kcal
Protein:14 g28 g
Carbohydrates:76.7 g153.4 g
Fiber:4.7 g9.3 g
Water:508.2 ml1016.3 ml
Fat:32.4 g64.8 g
Micronutrients
Sugar:4.2 g8.3 g
Saturated fat:8.2 g16.4 g
Cholesterol:23.7 mg47.3 mg
Sodium:1337.5 mg2674.9 mg
Potassium:504.6 mg1009.1 mg
Calcium:184.6 mg369.1 mg
Iron:1.4 mg2.7 mg
Magnesium:52.5 mg105 mg
Zinc:1.5 mg3 mg
Phosphorus:209.3 mg418.6 mg
Vitamin C:4.4 mg8.8 mg
Vitamin A:123.7 µg247.3 µg
Vitamin D:0.1 µg0.2 µg
Vitamin B12:0.2 µg0.4 µg
Instructions
1
Wash and dry the radicchio. Cut half of it into very thin strips, and the other half into slightly wider pieces. Toast the walnuts in a small pan without oil until fragrant, then roughly chop them.
2
In a wide pan, sauté the finely chopped shallot in olive oil. Once it turns glassy and lightly golden, add the rice. Sauté for 2 minutes, until the edges of the grains become translucent.
3
Pour in the red wine and cook over medium heat until the wine has almost completely evaporated and the rice has absorbed its color.
4
Begin gradually adding the hot stock. Add each next ladleful only once the rice has absorbed the previous one. Stir the rice slowly throughout the cooking process.
5
After 10 minutes of cooking, add all the sliced radicchio to the pan. Continue adding stock for about 8 more minutes, until the rice is "al dente".
6
Remove the pan from the heat. For the final creaminess (mantecatura), stir in cold butter, grated Parmesan, and balsamic vinegar. Season with salt and pepper to taste.
7
Divide the risotto onto plates, sprinkle with the toasted walnuts, and optionally garnish with a few fresh radicchio leaves.
Nutritional benefits
Due to the high content of antioxidants (anthocyanins) in red radicchio and wine, this meal supports vascular health and helps protect cells from oxidative stress.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.