Radicchio & Lemon Risotto

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

A vibrant risotto where bitter radicchio mellows into creamy perfection with lemon and parmesan, balancing sharp and sweet notes. This italian-inspired one pot ready in about 35 minutes pairs arborio rice, (warmed) vegetable broth, (finely chopped) shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 25 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1/2 cup finely chopped shallot and cook for 3-4 minutes until translucent and fragrant, stirring constantly.
  2. Step 2: Stir in 2 cups arborio rice, coating all grains with butter, and cook for 1 minute until rice is slightly toasted and aromatic.
  3. Step 3: Add 1/4 cup white wine and stir until fully absorbed. Begin adding 1 cup warmed vegetable broth at a time, stirring constantly until each addition is absorbed before adding more, cooking for 18-20 minutes until rice is creamy and tender.
  4. Step 4: When rice is nearly done, stir in 1 cup finely chopped radicchio and cook for 2 minutes until wilted. Remove from heat, then stir in 2 tablespoons fresh lemon juice, 1/4 cup grated parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until cheese melts and sauce coats rice evenly.

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Frequently asked questions

How long does Radicchio & Lemon Risotto take to make?

Total time is about 35 minutes (10 min prep + 25 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 Radicchio & Lemon Risotto?

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 arborio rice from drying out.

Can I substitute ingredients in Radicchio & Lemon Risotto?

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 Radicchio & Lemon Risotto 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.

What goes well with Radicchio & Lemon Risotto?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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