- 300 grams of rice

- 150 grams of radicchio (about 1)

- 90 grams of onion (about 1)

- 1 vegetable stock (you can make your own with this recipe)

- 1 glass of white wine

- 2 tbsp of olive oil

- 1 tbsp of salt

- 1 tsp of pepper

- Water as needed (for the broth)

First of all, chop the onion and the radicchio. Cook them in a pan with olive oil. Prepare the broth in a pot, by melting the stock in about 1 liter of hot water. Add the rice to the pan, let it cook for a minute, then add the white wine. Keep cooking the rice by gradually adding the broth and mixing. When the rice is cooked, serve warm.

Radicchio risotto can be kept in the fridge for two days.

You can flavor your risotto with vegan parmesan.