Here is the twenty-eighth edition of our #ZeroSprechiincucina column, created to give new life to scraps by turning them into the stars of your next recipes. Often what we discard ends up being thrown away, when in fact it can be salvaged and help reduce food waste. The "less noble" parts of vegetables, in fact, are rich in nutrients and can become valuable allies for our health.
Ready to discover today's star ingredient? 🥁
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, ideal for enhancing every part of the radicchio without waste! 🍚✨
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
Procedure:
- Prepare the broth: boil the radicchio core and leaves in water with celery, carrot and onion for about 30 minutes.
- 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.
- Toast the rice In the pan for a couple of minutes.
- Cook the risotto, adding the hot broth a little at a time and stirring occasionally.
- When the rice is cooked, turn off the heat and mantle with butter and Parmesan cheese. Season with salt and pepper and serve hot!
