Pic of Radicchio and red wine risotto

Radicchio and red wine risotto

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Vegetarian mains

Radicchio and red wine risotto

Main Serves 4 45 min
In this sophisticated-tasting recipe the bitterness of radicchio and tannins of the red wine are beautifully balanced by creamy rice. This risotto is lovely garnished with parsley or toasted walnuts, or with a crumbling of chorizo, bacon or pancetta. You could also use some good stock in place of the wine, although the colour will be less exquisite.


  • 1 tbsp olive oil
  • 50g butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ large or 1 small radicchio, finely sliced
  • 400g risotto rice
  • 300ml red wine
  • 1½-2 litres veg or chicken stock
  • 3 tbsp Parmesan or Pecorino, grated
  • pepper


Prep time: 10 min
Cooking time: 35 min
  • Step 1

    Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft.
  • Step 2

    Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).
  • Step 3

    When cooked, the rice should be tender but firm in the centre. Mix in the Parmesan. Season with black pepper to taste.

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