Radicchio risotto

Name: Radicchio risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 40 g Butter or margarine; 350 g Risotto Rice; 1 l Vegetable broth (instant); 1/8 l dry white wine; 300 g Radicchio Salad; 75 g freshly grated Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
40 g Butter or margarine
350 g Risotto Rice
1 l Vegetable broth (instant)
1/8 l dry white wine
300 g Radicchio Salad
75 g freshly grated Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Basil

Directions

1
Peel and finely chop the onion. Melt the fat in a pot. Sauté onion and rice in it. Deglaze with half of the stock and wine. Bring everything to the boil and simmer at low heat for about 20 minutes.
2
Add the remaining stock while stirring. Clean and wash the radicchio, cut into slices and fold into the risotto with 50 g parmesan. Season to taste with salt and pepper. Arrange the risotto on plates and serve garnished with remaining Parmesan and basil.