Light vegetarian risotto with grilled radicchio

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a nice flavor.

Heat vegetable broth in a saucepan over low heat.

Grill radicchio until charred, about 4-5 minutes per side, then chop.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in arborio rice and cook for 1-2 minutes until lightly toasted.

Pour in white wine and cook until mostly evaporated, about 2-3 minutes.

Add a ladle of warm vegetable broth to the rice; stir until absorbed.

Continue adding broth, one ladle at a time, stirring frequently, until rice is creamy and al dente, about 18-20 minutes.

Stir in grilled radicchio, butter, and parmesan cheese until melted and combined.

Season with salt, black pepper, lemon juice, thyme, and parsley to taste.

Remove from heat and let rest for 2-3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens