Blue cheese and radicchio baked risotto

Radicchio originated in Italy and is a member of the chicory family. The leaves are dark burgundy in colour and have a strong bitter flavour which makes radicchio a worthy partner to the blue cheese in this dish.

  • 50 mins cooking
  • Serves 4
  • Print


Blue cheese and radicchio baked risotto
  • 1 brown onion (150g)
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 2 teaspoon finely choppedfresh rosemary
  • 2 cup (400g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1.25 litre (5 cups) chicken stock
  • 1 radicchio (150g)
  • 1 cup (80g) finely gratedparmesan cheese
  • 100 gram (3 ounces) blue cheese
  • 1/4 cup (25g) roasted walnuts


Blue cheese and radicchio baked risotto
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Peel and finely chop onion. Peel and crush garlic. Heat oil in large shallow flameproof baking dish; cook onion, garlic and rosemary until onion softens.
  • 3
    Add rice; cook, stirring, 1 minute. Add wine; cook, stirring, 1 minute. Stir in stock. Cover dish with foil; bake about 40 minutes or until rice is tender.
  • 4
    Meanwhile, trim radicchio; slice thinly. Stir radicchio and parmesan into rice mixture; season to taste. Serve risotto topped with crumbled blue cheese and nuts.


We used gorgonzola cheese, but any blue cheese will work well in this dish. Serve with a green salad.

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