Riverford Wicked Leeks
Radicchio risotto recipe image

Print Radicchio risotto

Slightly bitter radicchio makes a nice contrast to the starchiness of the rice and the rich, reduced stock. For a vegetarian version leave out the sausage and add a handful of sautéed mushooms, or some peas or chopped asparagus. This goes down very well with a bottle of white wine.


  • 1 large head radicchio
  • 300g sliced Italian sausage
  • 6 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 small onion, finely sliced
  • 400g rice
  • 2 litres chicken or vegetable stock
  • 40g butter
  • 60g Parmesan, grated
  • Salt & pepper


  1. Clean and finely chop the radicchio leaves and dice the stems. Break the sausage meat into chunks. Put the sausage and radicchio in a large pan with the oil, garlic and onion and brown for a few minutes.
  2. Add the rice and mix well to coat each grain with the oil. Add the boiling stock, ladle by ladle, stirring continuously. Wait until each ladleful is absorbed before you add the next.
  3. After 15-20 minutes the rice should be cooked. Remove from the heat, adjust the seasoning and add a little more stock if required. Add the butter in chunks, along with the Parmesan, and mix well before serving.

Cooks notes

We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
want to cook with fresh ingredients? try one of our award winning veg boxes