In the U.S. radicchio is mostly eaten raw in salads. In Italy it is usually cooked – either grilled or mixed into dishes like this risotto.

Sun Oven Risotto with Radicchio


2 tablespoons butter

1 small onion, thinly sliced

2 small heads radicchio, cored and shredded

1 cup arborio rice

1/2 cup dry wine, red or white

3 cups broth, chicken or vegetable

1 cup freshly grated Parmesan cheese


Set Sun Oven out to preheat.

Combine butter and onions in a dark, light-weight pot. Cook onions in the Sun Oven (or stovetop) until softened, about 20 minutes. Stir in the radicchio, put the lid on the pot and cook until wilted, about 20 minutes. While the radicchio is cooking heat broth on the stove in a saucepan to just below boiling. Transfer pot to the stove and over medium-high heat stir in the rice. Add the wine and stir until it has evaporated, about 2 minutes. Stir in the broth, put the lid on the pot and return it to the Sun Oven. Cook 20 to 25 minutes. Stir in the cheese, season to taste with salt and pepper. Serve immediately.

Makes 4 servings.


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