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.
Healthy radicchio risotto
- 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
- Heat a skillet and cook the radicchio for a couple of minutes until just soft. Set aside.
- Heat 2 tbsp of extra virgin olive oil in a large saucepan on medium heat, add the shallots and sautè until golden.
- Add the rice and stir constantly for 3 to 5 minutes or until the rice looks shiny and transparent.
- 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.
- After about 13 minutes add the radicchio and continue to cook until the rice is ready. It should remain a bit "al dente"
- 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.
- 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.