This healthy radicchio risotto is the perfect alternative to regular risotto. It has no butter but it’s mixed with extra virgin olive oil and just a little bit of Parmesan cheese. It’s very light and super easy to prepare.

Risotto al radicchio light - flat lay

Healthy radicchio risotto

Prep Time:30 minutes
Cook Time:15-18minutes
Servings:4 people


  • risotto rice (arborio or carnaroli): 320 grams
  • vegetable stock (seasoned with salt so you don't have to add salt into the risotto): 1 litre
  • shallots finely chopped: 1
  • radicchio finely sliced: 300 grams
  • extra virgin olive oil: 4 tbsp
  • white wine: 1/2 glass
  • grated parmesan cheese (freshly grated): 40 grams
  • ground pepper (to taste)
  • salted almonds (roughly chopped): 30 grams


  1. Heat a skillet and cook the radicchio for a couple of minutes until just soft. Set aside.
  2. Heat 2 tbsp of extra virgin olive oil in a large saucepan on medium heat, add the shallots and sautè until golden.
  3. Add the rice and stir constantly for 3 to 5 minutes or until the rice looks shiny and transparent.
  4. Pour the wine over the rice and let it evaporate. Then start adding a ladleful of hot stock at a time stirring often and waiting until the liquid is absorbed.
  5. After about 13 minutes add the radicchio and continue to cook until the rice is ready. It should remain a bit "al dente"
  6. Turn off the heat, add the Parmesan and 2 tbsp of extra virgin olive oil, stir well and cover with a lid. Let it rest for 5 minutes covered.
  7. Then stir again and serve with the chopped almonds on top. If you like add some extra Parmesan on each plate and some ground pepper.Risotto al radicchio light mantecato con olio extra vergine