Braised Radicchio and Fennel with Balsamic Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised radicchio and fennel meld with a tangy balsamic glaze, highlighting the natural bitter and sweet flavors in a comforting side dish. This italian-inspired vegetarian ready in about 40 minutes pairs medium, sliced thinly fennel bulb, extra virgin olive oil, small, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large sauté pan over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, cooking for 2-3 minutes until fragrant and translucent.
  2. Step 2: Add 1 large chopped radicchio head (2-inch pieces) and 1 thinly sliced fennel bulb to the pan. Sauté for 5 minutes until the vegetables start to soften and the radicchio becomes slightly wilted.
  3. Step 3: Pour in 1/2 cup dry white wine and 3/4 cup vegetable broth, then stir in 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp fresh thyme leaves. Bring to a simmer, cover, and reduce heat to low. Braise gently for 20 minutes until tender.
  4. Step 4: Remove the lid and stir in 1/4 cup balsamic vinegar. Increase heat to medium and cook uncovered for 5-7 minutes until the balsamic reduces to a thick glaze coating the vegetables. Serve warm as a bitter-sweet vegetable side.

Frequently asked questions

How long does Braised Radicchio and Fennel with Balsamic Reduction take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Radicchio and Fennel with Balsamic Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Braised Radicchio and Fennel with Balsamic Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Radicchio and Fennel with Balsamic Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Radicchio and Fennel with Balsamic Reduction vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes