Zero Waste: risotto with core and red radicchio leaves

Benvenuti a una nuova edizione della nostra rubrica Zero Waste in the Kitchen!
Oggi valorizziamo il torsolo e le foglie esterne del radicchio rosso, spesso scartati ma ricchi di fibre, vitamine e antiossidanti.

Con un po’ di creatività, le parti meno utilizzate del radicchio diventano ingredienti protagonisti, perfetti per un risotto cremoso e saporito. Ridurre gli sprechi in cucina non significa rinunciare al gusto, ma scoprirne di nuovi!

Core and outer leaves of red radicchio

The red radicchio is a vegetable with a slightly bitter taste and extraordinary beneficial properties. It is rich in antioxidants, which help fight cellular aging, and contains vitamin C, useful for strengthening the immune system. In addition, thanks to the presence of fibers, promotes digestion and contributes to intestinal health.

Le outer leaves and the core, which often end up in the trash, are actually rich in these same nutrients and can be reused in the kitchen in many tasty preparations. Their intense flavor makes them perfect for flavoring broths, dressings, and hot dishes.

Today we will use them to prepare a creamy and flavorful risotto, ideale per valorizzare ogni parte del radicchio senza sprechi!

Risotto with the discarded parts of red radicchio

A great idea to make use of the core and outer leaves of radicchio in a creamy and flavorful risotto!

Ingredients (for 2 people):

• 160 g of Carnaroli rice
• 1 core and outer leaves of red radicchio
• ½ onion
• 500 ml vegetable broth (you can make it with other waste vegetables!).
• 40 g of grated parmesan cheese
• 20 g butter
• Extra virgin olive oil
• Salt and pepper to taste

Proceedings:

1. Prepare the broth: boil the radicchio core and leaves in water with celery, carrot and onion for about 30 minutes.
2. Finely chop the onion and brown it in a frying pan with a little oil. Add the radicchio parts drained from the broth and cut into small pieces.
3. Toast the rice In the pan for a couple of minutes.
4. Cook the risotto, adding the hot broth a little at a time and stirring occasionally.
5. When the rice is cooked, turn off the heat and mantle with butter and Parmesan cheese. Season with salt and pepper and serve hot!

Altre idee e ricette Zero Sprechi

• Le coste delle bietole sono perfette per preparare delle gustose ricette: scoprile qui.
• Una ricetta anti spreco con i gambi del cavolo nero? Scopri come preparare un gustoso pesto.
• In cerca di altre ricette Zero Sprechi? Visita la sezione dedicata.
• Il radicchio rosso è il protagonista, insieme al carciofo, del nostro Risotto con Carciofi e Radicchio. Scopri la nostra linea di Piatti pronti freschi.