Risotto with red wine & radicchio
Spring is here! And radicchio is in season. So risotto is the perfect way to showcase this beautiful vegetable. The result a creamy purple dish that is perfect for spring!
Recipe
Serves 4 people
Ingredients
380 gr of arborio risotto rice
1,5 L veggie broth
100 ml vegan red wine
1 medium white onion or shallot, minced
2 garlic cloves, minced
2 tbs of butter
120gr of vegan parmesan, grated (my favorite brand)
1/2 head of fresh radicchio salad, chopped roughly into bite size pieces
Instructions
Add the broth in a pot and place over medium-high heat. Keep it on a low simmer while you make the risotto.
Add the butter to a separate large pot over medium-high heat. Once melted add the onion/shallot and garlic.
Cook for 2 minutes until translucent.
Add the rice and toast the rice for another minute, while stirring.
Deglaze with the red wine and simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.
Add the chopped radicchio.
Start by adding a ladle of the warmed broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently. Once the rice has absorbed all the broth and you can drag your spoon through the mixture and it leaves a dry path, add an additional ladle of warm broth. Repeat this process with the remaining broth.
Begin to taste the Risotto for doneness at around 15 minutes, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.
Once the risotto has cooked, turn the heat off and stir in the vegan grated parmesan.
Season with salt and pepper to taste, if needed.
Devide the risotto onto plates and top with some more parmesan and an optional sprig of rosemary if desired.
Buon Appetito!
