Roasted Radicchio Mushrooms Risotto, and Seabrook Island SC

Roasted Radicchio Mushrooms Risotto. Risotto gets an amazing smoky flavor when combined with roasted radicchio, mushrooms, rosemary, and balsamic vinegar, then finished off with a touch of lemon juice to balance their flavors. Yum!

We got invited to spend a weekend with our friends on Seabrook Island, SC.  It was so much fun! Our friends have a beautiful beach house on the golf course and had activities planned for us each day.

We even got to cook together in her beautiful kitchen, and this Roasted Radicchio Mushrooms Risotto was one of the dishes on her menu. The recipe for this risotto is at the bottom of this post.

But first, I’d like to show you around.

Welcoming sign at their front entrance.


Her gorgeous seashore theme table settings….
 One at dinner, and a more casual one at breakfast.


Seabrook Island is a wonderful community for families to enjoy all year round. It’s a private community surrounded by pristine beaches, expansive marshes and a lush, tropical maritime forest.

Activities include 2 golf courses, an equestrian center, tennis club facilities, indoor and outdoor pools, biking and horseback riding trails. Their oceanfront Beach Club offers outdoor dining, and 2 pools.  An amazing Island to visit!

With home, town homes and villas, the residential areas share space with the natural environment of flora, palm trees, live oaks with Spanish moss, and wild life including resident deer.

  It was truly beautiful!
I took some photos of Seabrook homes while bike riding in the early morning.

No matter what the age or interests, visiting or residing, there is something for everyone here on Seabrook Island.  It was truly a welcoming and relaxing weekend. We had such a great time, especially the dinner and wine, was divine!

Now, lets get back to the Roasted Radicchio Mushrooms Risotto.  The original recipe called for the entire head of radicchio with less mushrooms.

I preferred the risotto with more mushrooms and less radicchio, simply because radicchio is an Italian dark red leaf lettuce that has a very bitter flavor to it.  I didn’t want it to be overpowering in this risotto.  And to my surprise, it worked well and the flavors were balanced very nicely.

Roasted Radicchio Mushrooms Risotto turned out delicious!

Roasted Radicchio Mushrooms Risotto

  • 1/2 head of small radicchio
  • 8 ounces cremini or portabella mushrooms
  • 1/4 tsp. dried rosemary or 2 sprigs fresh rosemary- minced, discard stems
  • 2 Tbsp. olive oil – divided
  • 1 Tbsp. balsamic vinegar
  • salt and pepper to taste
  • 2 tsp. honey
  • 1 onion- diced
  • 1 garlic clove- minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 3 cups vegetable or chicken stock
  • 2 Tbsp. butter – divided
  • 1/4 cup grated Pecorino cheese
  • 1 lemon

Preheat oven to 400 degrees.
Rinse radicchio, pat dry with paper towel, and roughly chop leaves, discarding root.

On a baking sheet, scatter radicchio, mushrooms, and rosemary.  Drizzle balsamic vinegar and 1 tablespoon of olive oil over them.  Season with salt and pepper to taste.
Arrange in a single layer and roast until tender, about 10 to 12 minutes.
Remove from oven, and immediately drizzle with honey over the veggies. Set aside.

Meanwhile, heat up vegetable broth in a small pot.
In another sauté pan or Dutch oven, heat 1 tablespoon of olive oil with 1 tablespoon of
butter.  Heat over medium heat.  Add and sauté garlic and onion for about 2 minutes, or until soft and translucent.

Add Arborio rice and stir to coat, about 1 minute.  Add the white wine and cook, stirring until wine is absorbed, about 2 minutes. Add about one cup of heated vegetable broth to the rice.  Stirring frequently and waiting until liquid is absorbed.  Repeat adding the broth to the rice in increments as needed, and is absorbed until the rice is creamy and tender, about 20 minutes.

Add roasted radicchio and mushrooms to the cooked risotto and stir to combine.
Remove from heat, and stir in remaining butter and grated Pecorino cheese.
Taste and season with salt and pepper, if needed.

Divide risotto evenly between 2 plates or 4 smaller servings. Squeeze some lemon juice over each serving, and serve.

Yields: 2 to 4 servings

Recipe for risotto is slightly adapted from Plated.


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Welcome! From Anna and Liz

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  1. Mmmm, I love mushroom risotto and the addition of the balsamic vinegar really adds a layer of deliciousness! I've only been to Seabrook Island once to check out a place for my daughter's wedding and reception. It is a beautiful island and your photos make me want to visit again SOON!

  2. I normally don't care for radicchio either but I wonder if roasting it makes it mellower. The combination of the mushrooms and radicchio sounds very intriguing that I'd like to try it in your proportions.

    What a lovely place to visit! The homes remind me of one we rented in Hilton Head a few years back. Loved that area too.

    1. HI Sue! The radicchio actually does not get mellower when roasted. It needs to be sweetened with the balsamic vinegar and the honey- then the flavor definitely becomes mellower. And, you're right! The homes on Seabrook Island do remind us of the homes on Hilton Head and the weather down here is amazing all year long! Thanks for stopping by and for the lovely comment! xxoo

    1. Thank you for the lovely comment. You know, we were a little hesitant about adding in the bitter radicchio with the risotto, but overall it was surprisingly good. I would make this again for a dinner party in the fall.
      Have a great week!