Romano Risotto with Radishes

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This Romano risotto with radishes offers a sophisticated twist on a classic Italian comfort dish. By pairing the deep, savoury saltiness of aged Pecorino Romano with the peppery crunch of fresh radishes, this recipe creates a wonderful contrast of textures and temperatures. The rice is slowly simmered until perfectly creamy, providing a rich base for the bright, zesty radish topping. It is an excellent choice for those seeking a high-protein vegetarian-style meal that feels both indulgent and remarkably fresh.

Perfect as a main course for a weekend dinner or an impressive starter for guests, this dish celebrates simple, high-quality ingredients. The addition of white-wine vinegar and fresh chives to the radish garnish cuts through the richness of the butter and cheese, balancing the plate beautifully. Serve it immediately in warmed bowls with an extra drizzle of cold-pressed olive oil to highlight the delicate flavours of the garden-fresh vegetables.

Ingredients for Romano Risotto with Radishes

1450ml reduced-sodium chicken broth (48 fl ounces)
475ml hot water
3/4 stick unsalted butter, divided
1 medium onion, finely chopped (150g )
3 שיני שום, קצוצות דק
450g Arborio rice (600ml )
160ml dry white wine
120ml grated Pecorino Romano
1 tablespoon white-wine vinegar
1 כף שמן זית כתית מעולה
450g trimmed radishes, julienned
1 tablespoon finely chopped chives
Accompaniment: extra-virgin olive oil for drizzling

How to make Romano Risotto with Radishes

Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 45ml butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 240ml simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 240ml at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoons pepper, and remaining 45ml butter.

Whisk together vinegar, oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.