Vegan Radicchio Risotto

🛒 Ingredients

• #For the Risotto;
• 1.5 cups Arborio or Carnaroli rice
• 1 large head radicchio (approx. 250–300 g), core removed and finely shredded; keep a handful of crisp leaves for garnish
• 1 small red onion, finely diced.. 2 garlic cloves, minced
• 4–5 cups warm vegetable stock
• ¼ cup dry white wine (optional; replace with extra stock for non‑alcoholic)
• #Seasoning & Finish;
• 3–4 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves (plus extra for garnish)
• Salt and freshly ground black pepper to taste
• 1 tbsp nutritional yeast (optional, for a subtle cheesy depth)
• 1 tsp lemon juice (optional, to brighten the flavour)

👩‍🍳 Instructions

1. 1

   Sauté base: Heat 2 tbsp olive oil in a wide, heavy‑bottomed pan over medium heat. Add the onion and cook gently for 5–6 minutes until soft and translucent — do not brown. Stir in garlic and cook for another 30 seconds until fragrant.

2. 2

   Soften radicchio: Add roughly two‑thirds of the shredded radicchio to the pan. Cook for 3–4 minutes until wilted and slightly softened, releasing its deep colour and flavour.

3. 3

   Toast rice: Pour in the rice and stir constantly for 1–2 minutes until the grains turn glossy and slightly translucent at the edges. Add wine (if using) and stir until fully evaporated.

4. 4

   Cook slowly: Add one ladle of warm stock at a time, stirring continuously. Wait until almost all liquid is absorbed before adding the next ladle. Repeat for 18–20 minutes until the rice is creamy yet still firm to the bite.

5. 5

   Finish: Stir in the remaining fresh radicchio, thyme, salt, pepper, and nutritional yeast (if using). Cook for the final 1–2 minutes to keep some crispness and bright colour. Remove from heat, stir in the remaining olive oil and a squeeze of lemon if desired.

6. 6

   Serve: Plate immediately, top generously with reserved crisp radicchio leaves and fresh thyme. Enjoy hot.