Radicchio, Gorgonzola and walnut risotto

    47 min

    This creamy vegetarian risotto with radicchio, Gorgonzola and walnuts is a traditional Italian dish topped with balsamic glaze and freshly grated Parmesan.

    2 people made this

    Serves: 2 

    • 1L vegetable stock, or as needed
    • 4 tablespoons olive oil, divided
    • 1/2 carrot, minced
    • 1/2 stalk celery, minced
    • 2 tablespoons minced onion
    • 170g Arborio rice
    • 2 tablespoons red wine
    • 1 head radicchio, thinly sliced
    • 85g Gorgonzola cheese, cut into cubes
    • 40g chopped walnuts
    • 2 tablespoons balsamic glaze (reduced balsamic vinegar)
    • 2 tablespoons freshly grated Parmesan (optional)

    Prep:15min  ›  Cook:32min  ›  Ready in:47min 

    1. Bring vegetable stock to the boil in a saucepan; reduce heat to low and keep simmering.
    2. Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
    3. Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
    4. Stir radicchio, Gorgonzola and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
    5. Spoon risotto onto plates and top with balsamic glaze and freshly grated Parmesan.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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