Risotto al Radicchio e Taleggio (Radicchio and Taleggio Risotto)
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Ingredients
- 320 g arborio risotto rice
- 1000 ml vegetable stock
- 40 g butter
- 100 g onion, finely chopped
- 200 g radicchio
- 100 ml dry white wine
- 100 g taleggio
- 30 g parmesan, grated
- 30 g walnuts, roughly chopped
Nutrition (per serving)
- Calories
- 562 kcal
- Protein
- 16.2 g
- Carbohydrate
- 68.1 g
- of which sugars
- 3 g
- Fat
- 23.2 g
- of which saturates
- 11.8 g
- Fibre
- 2.4 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Warm the vegetable stock in a saucepan and keep it at a gentle simmer.
- 2
Melt the butter in a large, deep pan over a medium heat, add the onion and cook for 5 minutes until soft.
- 3
Shred the radicchio, add it to the pan and cook for 3-4 minutes until wilted, then stir in the risotto rice for 1 minute until glossy.
- 4
Pour in the white wine and let it bubble away, then add the warm stock a ladleful at a time, stirring often and waiting for each addition to be absorbed, for 18-20 minutes, until the rice is tender with a slight bite.
- 5
Stir in the taleggio and parmesan until melted through, then scatter over the walnuts to serve.
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