Today, I’m showing you a recipe I’ve been planning to share for a long time, the vegan radicchio and walnut risotto. It’s delicious even this way, filling, light, and perfect for Christmas or New Year’s celebrations, why not?
Whether you follow a plant-based diet like me or have a vegan guest at the table, this risotto will make everyone happy. It’s easy to prepare, just stick to the quantities to make it suitable for those on a diet. You can divide it into two large servings or four smaller ones, perfect as a first course leaving room for the second.
It’s so tasty; no wonder radicchio and walnut risotto is very popular as a dish, and it’s been a hit at home. I hope you’ll enjoy it too. Let’s get to the recipe without further ado!
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2 large or 4 small
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 5 oz rice (for risotto or whole grain)
- 1 radicchio (small or half a large one)
- 1.5 oz walnuts
- 1 tsp extra virgin olive oil (1 measuring teaspoon)
- 1 onion
- 2 tbsp red wine
- to taste vegetable broth
- 1 tbsp vegetable margarine (or vegan butter)
- 2 tsp nutritional yeast (2 measuring teaspoons)
- to taste salt
- to taste pepper
- Total points = 24 WW points
- Points per serving if divided into 2 = 12 WW points
- Points per serving if divided into 4 = 6 WW points
Tools
- Pan
- Wooden Spoons
- Knife
Steps
Start by preparing all the ingredients. If you want, leave some raw radicchio sliced into strips and a few whole walnuts for the final decoration.
For the broth, you can make it yourself with vegetables or prepare it using vegan granular stock, as you prefer. The important thing is to keep it warm and ready to use.
Start by sautéing the diced onion with 1 teaspoon of oil. Don’t let it burn: if it dries out too much, add a tablespoon of broth. Once the onion is softened, add the rice and toast it for a couple of minutes. Now you can pour in the wine and let it evaporate, stirring continuously.
At this point, add half of the sliced radicchio and half of the finely chopped walnuts. Continue cooking like a classic risotto, adding a little broth each time the rice dries out.
When the rice is nearly cooked, add the rest of the radicchio and walnuts, mix well, and continue cooking with the broth, little by little.
Once the rice is cooked, turn off the heat and first adjust the salt. Then perform the classic risotto creaming by mixing in the vegetable margarine or vegan butter and the nutritional yeast thoroughly. Cover and let it rest for 5 minutes.
And here is our vegan radicchio and walnut risotto ready to be served. Place it on plates, use some raw radicchio and a few walnuts to decorate, and a sprinkle of pepper if you like.
It’s delicious and fragrant, the slightly bitter taste of the radicchio combined with the walnuts makes it truly delightful. Considering it’s also light, what are you waiting for to try it? Please, if you do, write to me below or in my Facebook Club.
Enjoy your meal!
By Giovanna Buono
FAQ (Questions and Answers)
What is nutritional yeast?
This recipe includes nutritional yeast, which is a deactivated yeast rich in vitamin B12. It is widely used in vegan cooking as it adds a cheesy flavor to dishes. To learn more, read here: Nutritional Yeast: what it is, how to use it, and why! You can omit it, but in that case, add some spices to taste to give more flavor to the final dish.
How long does it last?
Unfortunately, this risotto cannot be prepared in advance. Of course, if there’s any leftover, it will still be delicious reheated in the microwave, but it will naturally lose some of its texture, and the rice will become a bit softer.
