Risotto al Radicchio

Risotto al Radicchio is a classic Venetian first course from the Veneto region, featuring creamy Arborio or Carnaroli rice cooked with the distinctive bitter red radicchio, often the prized Radicchio di Treviso. The dish typically includes white wine, butter, Parmigiano-Reggiano cheese, and sometimes a splash of balsamic vinegar to balance the chicory's bitterness with rich, savory flavors.

🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the rice, with moderate fat from butter and cheese, and a modest amount of protein. It provides key nutrients like fiber and antioxidants from the radicchio, along with calcium and protein from the dairy, with a rough calorie ballpark of 400-500 calories per typical serving.

Nutrition breakdown

Calories	320 kcal
Protein	8 g
Carbs	45 g
Fat	12 g
Fiber	3 g
Sugar	4 g
Sodium	580 mg
Potassium	350 mg
Iron	2.5 mg
Calcium	120 mg
Vitamin A	120 mcg
Vitamin C	8 mg
Magnesium	40 mg
Phosphorus	150 mg
Folate	60 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it showcases the Veneto's tradition of transforming humble, bitter winter chicories into elegant, comforting dishes. Nutritionally, the radicchio adds a unique antioxidant boost (specifically anthocyanins) that contrasts beautifully with the creamy, indulgent base of the risotto.