Valentine's Day Risotto

A pink-hued dish made super special with bitter, beautiful radicchio, and sweet Domaine Sante sweetener made from the sugars of wine grapes!

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people


  • 3 1/2 Cups Vegetable Stock
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Diced White/Yellow Onion
  • 1 1/2 Cups Arborio Rice
  • 1/2 Cup Red Wine Cabernet or Merlot
  • 4 Cups Shredded La Rosa di Veneto Radicchio
  • 1 Cup Shredded Rosa di Pavoda Radicchio
  • 8 Ounce Package Melissa's Steamed Red Beets, chopped
  • 1 Teaspoon Pink Himalayan Sea Salt
  • 1/2 Teaspoon Cracked Black Pepper
  • 2 Tablespoons Vegan Butter
  • 2 Tablespoons Bored-O ROUGE Grape Nectar by Domaine Santé
  • 1/2 Cup Hazelnuts, roughly chopped


  1. Place a medium pot over a low simmer, and add 3 cups of vegetable stock.  Place a ladle nearby, as we'll add the liquid to the rice throughout the cooking process.

  2. Dice the onion into a small 1/4" dice, and shred the radicchio.  Cut the radicchio in half, then quarters.  Remove the core, then thinly slice to make a nice shred.  Reserve 1 cup of the shredded radicchio (you can use a combo of both types), for topping the risotto later.

  3. Add the chopped beets to a blender, and add the remaining 1/2 cup of stock to the beets, and blend until very smooth, about 20-30 seconds.
  4. Heat a large sauté pan over medium heat, and add the olive oil.  Add in the onions, and cook about 5-7 minutes until translucent, stirring frequently so the onions don't burn on the edges.

  5. Add in the rice, coat with oil, and toast until the rice becomes fragrant, about 2-3 minutes.  Add in the radicchio, and stir until it is slightly wilted, about 2 minutes.  Season with the salt and pepper.

  6. De-glaze the pan by adding the wine while still stirring.  Keep stirring until all the wine is absorbed into the rice. 

  7. One half cup at a time, add the vegetable stock, and let the rice absorb most of it before the next addition.  After you've added two cups of stock, check the rice for done-ness.  It should be under al-dente, or under-done.

  8. Add the blended stock/beet mixture to the rice, and cook until the rice is perfectly done or al-dente, about 2-3 minutes longer.  Remove from heat, and add the vegan butter.  Stir until incorporated, then add the Bored-O ROUGE, stirring again.

  9. Portion finished risotto into four bowls, top with the remaining shredded radicchio, and hazelnuts.  Serve with a glass of red wine and enjoy!

Recipe Notes

If you can't find the Rosa di Veneto or Rosa di Pavoda, you can use a combination of regular Italian Radicchio found in most grocery stores, along with Belgian Endive.