Radicchio and Bean Risotto with Lemon and Parmesan

A creamy risotto with bitter radicchio, white beans and a hint of lemon, finished with Parmesan and olive oil. A light, summery vegetarian main course from Mediterranean cuisine.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 160 g Arborio risotto rice
• 150 g Radicchio
• 1 Dose white beans (drained)
• 1 Stück onion
• 1 Stück garlic clove
• 600 ml vegetable stock
• 2 EL olive oil
• 40 g Parmesan, freshly grated
• 20 g butter
• 1 Stück lemon (zest and juice)
• 1 Bund parsley
• salt
• pepper

Method

1. Finely dice the onion and garlic clove. Wash the radicchio, shake it dry and cut it into fine strips. Drain the white beans and rinse them.
2. Heat the vegetable stock in a saucepan and keep it hot over low heat.
3. Warm the olive oil in a large pan over medium heat. Sweat the onion and garlic in it for about 3 minutes until translucent.
4. Add the risotto rice and toast it for 2 minutes while stirring, until the grains look glassy.
5. Gradually add the hot stock a ladle at a time and simmer while stirring frequently, until the liquid is almost fully absorbed each time. This takes about 18 minutes in total.
6. Stir in the radicchio and white beans and cook for about 2 more minutes, until the radicchio wilts.
7. Remove the pan from the heat. Stir in the butter, Parmesan and lemon zest, and season with a little lemon juice, salt and pepper.
8. Finely chop the parsley and sprinkle it over the risotto. Serve immediately.