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Main mealVegetarianBalancedGrains & porridgesDairy€€

Risotto with Treviso radicchio, red wine, and crunchy walnuts

Name: Risotto with Treviso radicchio, red wine, and crunchy walnuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 160 g ARBORIO RICE, ARBORIO; 200 g Chicory, witloof, raw; 100 ml Alcoholic Beverage, wine, table, red, Merlot; 700 ml Soup, SWANSON, vegetable broth; 1 large Shallots, bulb, peeled, root removed, raw; 2 tbsp Oil, olive, extra virgin; 10 g Butter, stick, unsalted; 30 g Cheese, parmesan, grated; 30 g Nuts, walnuts, English, halves, raw; 1 tsp Vinegar, balsamic; Salt, table, iodized

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 time10 min

Cook time25 min

Total time35 min

Servings2

Recipe

ARBORIO RICE, ARBORIO160 gChicory, witloof, raw200 gAlcoholic Beverage, wine, table, red, Merlot100 mlSoup, SWANSON, vegetable broth700 mlShallots, bulb, peeled, root removed, raw1 largeOil, olive, extra virgin2 tbspButter, stick, unsalted10 gCheese, parmesan, grated30 gNuts, walnuts, English, halves, raw30 gVinegar, balsamic1 tspSalt, table, iodized

Wide, thick-bottomed panSaucepan for the stockWooden spoonSmall pan for the walnuts

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

1Wash 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.
2In 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.
3Pour in the red wine and cook over medium heat until the wine has almost completely evaporated and the rice has absorbed its color.
4Begin 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.
5After 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".
6Remove 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.
7Divide 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.