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Recipe by
Risotto with Treviso radicchio is a typical dish of Venetian tradition. Treviso radicchio, with its characteristic red leaves and slightly bitter flavor, pairs perfectly with the creaminess of risotto. This dish is true comfort food, ideal for cold winter evenings.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: The best radicchio is the long variety with narrow leaves that are almost completely white
Step 2 of 7: To be truly good, there must have been a lot of cold weather, because this way the leaves developed less and the flavor remained more concentrated; growing this type of radicchio is unusual
Step 3 of 7: Sauté the onion in a saucepan with the oil
Step 4 of 7: Add the radicchio previously cut into thin strips (crosswise), stir, and let it stew for a few minutes (4/5)
Step 5 of 7: Pour in the wine and let it evaporate, add the rice, toast it well, and cook it by adding the broth a little at a time
Step 6 of 7: At the end, cream it with the butter, Grana cheese, and a little fresh pepper
Step 7 of 7: Serve lightly sprinkled with parsley
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving125 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,161 kJ278 kcal | 929 kJ222 kcal |
| Fat | 0.46 g | 0.37 g |
| of which saturated fatty acids | 0.11 g | 0.09 g |
| Carbohydrates | 65.26 g | 52.21 g |
| of which sugars | 0.46 g | 0.37 g |
| Fibre | 0.85 g | 0.68 g |
| Protein | 6.78 g | 5.42 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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