Grilled Radicchio Risotto with Bacon

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This Grilled Radicchio Risotto is a hearty dish that is ideal for a cold day when you crave stronger flavors.

How is spring going there? We've been enjoying a bit of spring weather, warm days, an occasional shower, cold mornings, and more. I was getting used to short-sleeved shirts when the cold is back. And I do not like that.

We have managed to do some work in the garden, but we have not planted anything yet, as I am waiting for the cold to pass. And while it was raining, we were organizing our home a little, just cleaning, throwing things and tidying up. It is still a continuous process. I feel like we've been throwing things away for the past few years, and every time we clean, we find new, unused, and unwanted things. Since we moved into our new house a couple of years ago, we still have a few boxes of things lying around. It's funny how you think you absolutely need something when you move in, and then that thing ends up in a box for years, intact.

Mitja is quite -, and I am becoming more and more myself as I embrace the art of having less. It has been months since we went to buy clothes. When we think we need something, we think about it first and then we try to find the best solution for our needs, one that we like and that we really enjoy. One of the few stores we've been to in the past few months, aside from groceries, is Ikea because we are still furnishing. And I am, we have finally come to the closet part, so that we can better organize our clothes, backpacks, socks and other things.

We have reduced our closets significantly, following in Marie Kondo's footsteps and discovering that, after all, you must be right. Although I was quite reluctant to get rid of my clothes, the experience is liberating and I find myself without losing those old shirts or skirts. I would rather have a smaller clothes closet that I adore and enjoy using than shelves and drawers filled to the brim with things I know I will never use again.

Did you ever do a full cleanup? How did you find the experience and the end result?

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So, in the next few days, this is what we will mainly do. Throw things away and donate things and clothes that could still be used.

But before we close the session, let me share this Grilled Radicchio Risotto which is an ideal dish in sour weather.

This Grilled Radicchio Risotto uses just a couple of ingredients, but has plenty of flavors! And while we mostly stick to a vegetarian diet, a little bacon won't hurt us… but of course you can skip it and make the dish completely vegetarian!

And now I am discovering the best way to store and consume the remains of Easter food. Do you have a favorite combination of leftovers for hams and eggs? 🙂

Grilled Radicchio Risotto with Bacon

Performance: 2 Preparation time: 10 minutes Time to cook: 20 minutes Total time: 30 minutes

This Grilled Radicchio Risotto is a hearty dish that is ideal for a cold day when you crave stronger flavors.


  • 2 tablespoons of olive oil
  • 1 yellow onion
  • 1 small carrot
  • 200 g arborio rice
  • 500 ml of vegetable broth
  • 1 red onion
  • 3 garlic cloves
  • 100 g of bacon
  • 1 head radicchio (treviso or other type of cooking)
  • salt, pepper to taste
  • grated parmesan to taste


  1. Peel and finely chop the onion and garlic. Peel and grate the carrot. Dice the bacon. Wash the chicory, dry and cut into slices.
  2. In a saucepan, heat a little olive oil, then add the yellow onions and carrots. Fry until the onions are browned, then add the rice and stir well. Pour over the vegetable stock, stir, and cook for about 10-15 minutes, stirring occasionally. At this point, add a little water as needed and continue stirring occasionally, until the rice is well cooked. Try it out and add salt as needed.
  3. While the rice is cooking, heat a frying pan on the grill and add a little olive oil. Then add the thinly sliced ​​red onion, sliced ​​or diced garlic, and diced bacon. Fry until the onions soften and the bacon is fried, then add the sliced ​​chicory and mix well. Season to taste with salt and pepper, then let cook for a couple of minutes, until the chicory wilts. Remove from the heat and set aside.
  4. Place the cooked rice on a plate with the cooked radicchio, pouring over the remaining juices from the pan. Top with grated Parmesan cheese and serve.
Nutritional information:

Yield: 2 Serving Size: 1 Calories: 768.91 Total Fat: 34.31 g Saturated Fat: 8.77 g Sodium: 1436.84 mg Carbohydrates: 98.4 g Fiber: 6.36 g Sugar: 7.52 g Protein: 15.63 g

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