Radicchio Risotto with Red Wine + Grana Padano

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Serves 6 servings

This dish contains cheese for a vegan option, follow the recipe below with cashew cream. The amount of salt listed is adequate if you are using water. If you are using vegetable broth, you may want to reduce this amount. This dish is best served immediately after making. To reheat leftovers, add in a little water and warm on the stovetop.


  • 5 cups water or low-sodium vegetable broth {see notes}
  • 1 yellow onion, minced
  • 1 1/2 cups arborio rice
  • 1 cup dry red wine
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 head radicchio, shredded {approximately 1 1/2 cups}
  • 1/2 cup grated grana padano cheese {or parmesan or romano}


  1. Warm the water or broth in a small pot. Cover with a lid and keep to the side over a low flame until you are ready to ladle it in.
  2. In a large saute pan heat the oil over low heat. Add in the onions and cook for 5 minutes. Next add in the rice and cook for 3 minutes more, while stirring occasionally. Turn the heat up to medium-high and add in the red wine, thyme, salt and pepper. Cook while stirring occasionally until all of the red wine has been absorbed.
  3. Reduce the heat to medium-low and begin adding in the liquid one ladle at a time, letting the rice absorb most of the liquid before adding the next ladle. About two ladles in add in the radicchio. Repeat this process until the rice is ready, it shouldn't be too hard or soft but still have a nice bite. This part of the process will take about 15 - 20 minutes.
  4. When the rice is ready turn off the heat and add in the cheese. Stir to combine, season with a little more salt and pepper if necessary. Serve immediately.
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