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Gluten Free

Radicchio Risotto

with Roasted Carrot Ribbons

Cooking time

40 minutes


2 / 4


573 /serving

This epicurean risotto is guaranteed to wow your guests while making you feel like a gourmet chef at the same time! Its unctuous and creamy texture make every bite a divine experience. Sautéed radicchio with balsamic vinegar bring a touch of earthiness to this rice masterpiece and perfectly balance the rich flavours. Ribbons of roasted carrots acts as a colourful and tasty topping for this extraordinary risotto. Prepare for very satisfied guests and many compliments to the chef!

We will send you:

  • 100g Carrots
  • 2 Garlic cloves
  • 1 Yellow onion or shallot
  • 1 Radicchio
  • 165g Arborio rice
  • 30ml Balsamic vinegar
  • 24g Vegetable demi-glace
  • 25g Parmigiano Reggiano

You will need:

Medium pot
Large pan
Olive oil
2(4) tbsp Butter
Salt & pepper
Total Fat
18 g
Saturated Fat
5 g
498 mg
Total Carbs
88 g
11 g
21 g
8 g
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Mise en place
Preheat the oven to 450°F. Peel the carrots; still using your peeler, peel the carrots into long ribbons. Mince the garlic. Peel, halve and small dice the onion. Halve the radicchio lengthwise and remove the core; slice the leaves into ribbons.
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Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of olive oil and S&P. Arrange in a single, even layer and roast in the oven, 8 to 10 minutes, until browned and tender.
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Start the risotto
While the carrots roast, in a medium pot, heat a drizzle of olive oil on medium-high. Add the onion and garlic. Cook, 1 to 2 minutes, until the onions have softened. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups of water (5 cups for 4 portions); season with S&P. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally, 17 to 20 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Cook the radicchio
While the rice cooks, in a large pan, heat a drizzle of olive oil on medium-high. Add the radicchio and ½ the vinegar; season with S&P. Cook, stirring frequently, 2 to 3 minutes, until the radicchio is wilted.
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Finish & serve
Add the Parmesan and 2 tbsp of butter (double for 4 portions) to the cooked rice. Cook for another 2 minutes, stirring constantly; season with S&P to taste. Add the radicchio and toss to combine. Divide the finished risotto between your plates and top with the roasted carrot ribbons. Drizzle with the remaining vinegar. Bon appétit!