Radicchio and gorgonzola risotto
Bitter radicchio and creamy gorgonzola make a bold, balanced risotto from the Veneto.
- Time45 min
- LevelMedium
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Keep the stock hot in a pan on a low heat.
- 2
Heat the oil in a wide pan and cook the onion for 8 minutes until soft.
8 min - 3
Add the radicchio and cook for 3 minutes until it wilts and turns deep red. Scoop a quarter out and keep it for the top.
3 min - 4
Stir in the rice for 2 minutes, then pour in the wine and let it bubble away.
2 min - 5
Add the stock a ladle at a time, stirring often, for about 18 minutes until the rice is creamy with a slight bite.
18 min - 6
Off the heat, stir in the butter, parmesan and two thirds of the gorgonzola.
- 7
Serve topped with the saved radicchio and the rest of the gorgonzola.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.