Risotto with Radicchio and Parmesan

This is good as a side with poultry or seafood. It’s also delicious on its own!

Serves: 4Hands-on: 50 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 5 cups gluten-free chicken broth
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • ½ cup finely chopped sweet onion
  • 1 head radicchio, rinsed and finely chopped
  • 1½ cups Arborio rice
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup grated Parmesan cheese


  • Bring the broth to a slow simmer in a saucepan and keep hot.
  • Heat the butter and oil in a large, heavy pan; add the onion and radicchio and sauté until softened, about 8 minutes. Add the rice and stir. Add salt and pepper.
  • Add the broth, ¼ cup at a time, until it is all gone, stirring constantly. This will take about 35 minutes. If the risotto is still not done, add water, ¼ cup at a time.
  • When the rice is done, top with the Parmesan cheese. Serve hot.