Risotto with Leeks and Radicchio

Risotto with Leeks and Radicchio
There's something so wonderfully subtle about a creamy risotto. This one gets some extra zest from leeks, garlic, the mildly bitter radicchio, Parmesan, and Italian parsley. A classic!

2 medium leeks, white part only, cleaned and sliced thin
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 cup Arborio rice
3 cups chicken stock
½ cup radicchio
¼ cup fresh Parmesan, shredded
3 Tablespoons snipped Italian parsley
green onions
fresh cracked pepper


Cook the leeks and garlic in hot oil in a large saucepan until they're fork tender.


Add the uncooked rice. Cook and stir over medium heat for about five more minutes.


Bring the broth to boiling in a medium saucepan, reduce heat and simmer.


Slowly add 1 cup of the broth to the rice, stirring constantly. Be careful of spattering, as the broth will steam when it comes in contact with the hot pan. Cook and stir over medium heat until the broth is fully absorbed. This should take about five minutes.
Add 1 ½ cups of the remaining broth, just a half-cup at a time, stirring constantly after each addition until the broth is absorbed. Stir in the remaining broth.
Continue to cook and stir until the rice is slightly creamy and just tender. If necessary, you may add additional broth.


When the rice is just tender, stir in radicchio, Parmesan cheese, and parsley.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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