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Beauty Heart Radish Risotto

This creamy and delicious Beauty Heart Radish Risotto is a lovely light pinkish color when finished cooking. Check it out!

Beauty Heart Radish Risotto


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, finely chopped (2/3 cup)
  • 1½ teaspoons fresh thyme leaves
  • 2 large cloves garlic, minced
  • 1 pound beauty heart radishes, finely chopped
  • 1½ teaspoons sea salt
  • 1 cup short-grain italian rice (risotto)
  • ⅓ cup dry white wine
  • 4 to 4½ cups WARM veggie broth
  • ½ cup freshly grated asiago cheese
  • ¼ teaspoon black pepper
  • Cracked black pepper


  1. Heat the butter and oil in a large, heavy-bottomed saucepan over medium heat. When the butter has melted, add the onions and cook for about 5 minutes, until golden, then add the thyme and garlic; cook for 2 minutes, then add the radishes and salt, stirring to incorporate.
  2. Cook for about 3 minutes, until lightly browned, then add the rice; cook for a minute or so, stirring, so the rice is evenly coated and toasts a bit. Stir in the wine and cook for a few minutes, then begin to add the broth a ladleful at a time, stirring after each addition, until it is mostly absorbed. This should take about 20 minutes, and the rice should be creamy and tender.
  3. Stir in the cheese and black pepper; remove from the heat and let the risotto rest for 2 minutes. Serve warm & enjoy!

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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