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Veneto-Style Radicchio Risotto With Walnuts and Blue Cheese
SERIOUS EATS13Ingredients
40Minutes
940Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups risotto rice (14 ounces; 400g, such as carnaroli)
- 4 cups chicken stock (homemade, or low-sodium store-bought broth, see note)
- 5 Tbsp. unsalted butter (or extra-virgin olive oil, 75g; 75ml, divided, see note)
- 2 shallots (large, about 5 ounces; 140g total, minced)
- 1 cup white wine (or dry red)
- 1 cup walnut halves (3 ounces; 85g, crushed by hand)
- 1 tsp. fresh thyme leaves (minced)
- kosher salt
- 7 oz. radicchio (head, quartered, cored, and thinly sliced)
- white pepper (or Freshly ground black)
- 1.5 oz. parmigiano (freshly grated, Reggiano cheese, plus more for garnish, see note)
- blue cheese (optional)
- gorgonzola (optional)
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NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories940Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium940mg39% |
| Potassium870mg25% |
| Protein28g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate108g36% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium30% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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