Say "Yeah" to Rosé & Elizabeth Banks' One-Pan Creamy Radicchio Risotto Recipe by Jan Mostrom
I love creamy risotto! (Check out my baked spinach and asparagus risotto recipe.) Actress Elizabeth Banks' rosé risotto recipe is another wonderful addition to my recipe collection that is not complicated to make at all. You'll enjoy the unique taste the wine brings, and may as well pour a glass while you whip up this delicious Italian recipe! I found this interesting risotto recipe on Allrecipes.
To make this gluten-free celebrity recipe for your family you will need rosé wine, chicken stock, olive oil, shallots, garlic, Arborio rice, radicchio, Parmesan cheese, butter and salt. As with authentic risotto recipes, there's a lot of stirring going on during the cooking process. Be patient and let the rice absorb all that rich chicken broth. It's worth it!
Never cooked with radicchio? Radicchio, sometimes called Italian chicory, is used often in Italian recipes. Radicchio is bitter and a little spicy, especially when you eat it raw. When you cook radicchio, it reduces the bitterness and makes it somewhat sweet. You need to try it! Plus, radicchio has health benefits, too.
Serve this creamy radicchio risotto as a vegetarian main dish or as a side dish with your favorite protein.
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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 (main dish) and 4 (side dish)
Ingredients
- 1/2 cup rosé wine (see Recipe Notes)
- 4 cups low-sodium chicken stock
- 1 tablespoon olive oil
- 1 large shallot, very finely minced
- 2 cloves garlic, very finely minced
- 1 cup Arborio rice
- 3 cups radicchio, chopped (see Recipe Notes)
- 1 cup Parmesan, finely grated, plus more for garnish
- 3 tablespoons butter softened
- fresh basil or parsley, for serving (optional)
Helpful Products
- Wine Opener
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Saucepot
- Grater
- Wooden Spoon
Recipe Notes
- The original recipe suggests Archer Roose Bubbly Rosé or Archer Roose Rosé. But use your favorite.
- I also added some fresh spinach along with the radicchio.
Here's how to make it:
- In a saucepot add chicken stock and wine. Place it on stove on medium. After it begins to simmer reduce heat to low.
- In a large high-sided frying pan on medium heat add oil, shallot and garlic. Sauté for 4 to 5 minutes.
- Add the rice and stir for 1 to 2 minutes to lightly brown.
- Reduce heat to medium-low. Begin to ladle the broth mixture over the rice just to cover it. Continue to simmer and stir with a wooden spoon or spatula for 10 minutes, ladling the broth as needed to just cover the rice. (You won't use all the broth mixture.)
- After 10 minutes add radicchio and/or spinach. Stir.
- Keep stirring and adding broth, as needed, and cook while stirring for another 6 to 8 minutes. (There will still be stock leftover.) You want the risotto rice to be tender and chewy but not crunchy.
- When the rice is as tender as you want, turn off heat.
- Add Parmesan and butter.
- Cover and cook for 3 to 5 minutes.
- Take lid off and stir. If risotto is too thick had a bit more of the broth mixture.
- Serve risotto warm with a bit more Parmesan and a drizzle of balsamic or a sprinkle of parsley or basil. Enjoy!
Nutrition Facts Per Serving
Calories: 475
Total Fat: 30.8g
Saturated Fat: 15.9g
Cholesterol: 66mg
Sodium: 478mg
Total Carbohydrate: 28.7g
Dietary Fiber: 1.4g
Total Sugars: 0.9g
Protein: 14.9g
Vitamin D: 12mcg
Calcium: 296mg
Iron: 3mg
Potassium: 545mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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