Radish Risotto

Course Main Course
Keyword 30 minutes, radish, risotto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • Saucepan, large
  • Pan, large


  • 12 French Breakfast Radishes chopped
  • 1 C Radish Greens roughly chopped
  • 6 C Chicken Stock
  • 1 C White Wine
  • 2 C Arborio Rice
  • 1/2 C Parmesan cheese grated
  • 3 shallots diced
  • 1 clove garlic minced (about 3/4T)
  • 5 T butter (or olive oil)
  • 1 dash Lemon Pepper optional
  • Fresh Mint to garnish


  • Prepare ingredients and set out so you will not need to step away from the risotto while it cooks.
  • In a large saucepan, heat the chicken stock to medium temperature. Do not remove from heat during cooking process.
  • In a large pan over medium heat, melt 3T butter and add the shallots and garlic. Cook until soft and aromatic, approximately 5 minutes.
  • Add radishes and cook for approximately 2 minutes.
  • Add rice, stir to combine ensuring rice is coated with butter. Cook for approximately 2 minutes.
  • Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  • Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  • Along with the final ladle of stock, add the radish greens. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  • Remove pan from heat, and stir in parmesan cheese, remaining butter, and 1 dash of lemon pepper.
  • Serve, adding a few fresh mint leaves on top for garnish.


Some quick additional tips for making great risotto:

  1. Have patience! When you are adding each ladle of broth, it’s important to make sure the previous ladle has fully absorbed.
  2. Use tools that work for you.  I really like using a pasta spoon for all this mixing!
  3. Remove the risotto completely from heat before adding final ingredients, particularly cheeses.

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