This radish risotto is almost too pretty to eat. Don’t be intimidated by risotto, you just need a few basic ingredients and a little bit of patience to put together a simple eye-pleasing and stomach-pleasing dish.
A week of rainy weather has left the garden brimming with spring vegetables and the idea for this dish came about as I searched for a way to put my lovely rainbow radishes to good use.
I’m a novice gardener and to be honest I don’t know where I got the crazy idea to build a garden smack dab in the middle of Barcelona. There are no houses with yards, we don’t have a balcony and are flanked by tall buildings.
But I was determined to somehow grow my own tomatoes!
Lucky for me the roof of our building is accessible and unused. My first thought was to put a few pots up there, but it somehow morphed into my second crazy idea of building a planter box from recycled pallets. Then we decided to put it on wheels. Then I decided to build a composter, also from recycled pallets. And now it’s an amazeballs urban rooftop garden.
The only problem is that I’m still a novice gardener and haven’t had much success with anything except the tomatoes, peppers and radishes.
I get the impression that you can’t really go wrong with radishes. Just pop the seeds in the ground and about a month later you’ll be pulling up fresh, organic radishes without much fuss.
I used seeds from Renee’s Garden Easter Egg II packet which come in a mix of four colours. So if you’re trying your hand at this gardening thing for the first time like me, radishes are a great place to start!
So my radishes have become the centrepiece of this simple risotto.
This radish risotto follows the basic risotto formula of fat, alliums, rice, stock, wine and your veggies of choice. It’s basically the same recipe as my artichoke and sun-dried tomato risotto, which is one of my all-time favorite recipes, but replacing the artichokes and tomatoes with fresh garden radishes and herbs.
I sprinkled my risotto with a sliced green onion (also from my garden), but you could just as easily use chives, basil, parsley or fresh green peas to add a bit of colour contrast.
- 3 cups vegetable stock
- 1 cup dry white wine
- 1 1/2 tablespoons olive oil, divided
- 2 shallots or half an onion, diced
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- 5 – 10 radishes, smaller ones cut in half, larger ones in quarters
- Salt and pepper to taste
- Your choice of herb to garnish (chives, thyme, basil, parsley, chopped green onion, etc)
- Combine the stock and wine in a small pot over very low heat to warm gently.
- Fry the shallot or onion in a large pan over medium heat with one tablespoon of the oil until soft. Add the garlic and continue to fry, stirring often, until soft and fragrant. Add the rice and fry, stirring occasionally, until the rice begins to brown slightly and crackle.
- Now add a ladleful of the stock and wine to the rice and stir continuously until the liquid is absorbed. Continue adding the liquid one ladleful at a time until the rice is cooked – tender yet still firm on the inside and in a creamy sauce. Add salt and pepper to taste.
- Heat the remaining 1/2 tablespoon of oil over medium-low heat in a small pan. Add the radishes, cut side down, and fry until soft – just a couple of minutes.
- Serve the risotto with the radishes on top and sprinkled with your herb of choice.
This post contains affiliate links which help offset the costs of running this website without any additional cost to you.