Sweet Radish Risotto Boats

I hope you don’t mind that I postponed MMAZ at the last minute this week. When I heard about the Blog Day of Silence, I just felt that was important to support and that food really paled in comparison.

Meatless Mondays from A-Z

Today, I’m moving on to brighter topics though, as we share the final Meatless Mondays from A-Z of 2012!! This week’s key ingredient was radishes and I’ve already seen some great creations that have been shared over the past few days. But first, I want to shared what I cooked up for you!

Meatless Mondays from A-Z


I love risotto, so it’s always something that comes to mind for a warm meal. When Kirk and I were brainstorming ideas, he suggested a sweet base to complement to spiciness of the radishes. And to do something a little different with seasonal ingredients, I used chestnuts to create a creamy sauce for the risotto!

Kirk was actually feeling the altitude sickness when I tested this recipe on Sunday night, so I didn’t have my normal taste-tester to help me out. BUT, on Monday for lunch, he enjoyed some of the leftovers topped with blueberries! If you’re up for some extra sweetness, those make a great addition to this fun and colorful appetizer.

sweet radish risotto boats recipe

Sweet Radish Risotto Boats
Recipe type: Appetizer
Serves: 6-8
  • 1 tablespoon olive oil (I used truffle oil)
  • 1 cup arborio rice (gluten-free, if desired)
  • 4 cups vegetable stock
  • ½ cup chestnuts, roasted and peeled
  • ⅓ cup water
  • ⅛ teaspoon ground nutmeg
  • ½ cup diced radish
  • 2 Belgian endives
  • Optional: blueberries
  1. Heat broth in microwave for 4 minutes.
  2. Heat oil in small pan over medium heat. Add risotto and stir for a minute before adding liquid. Stir in broth about ¼ cup at a time, stirring constantly. Once liquid is evaporated, add more broth and repeat process until all liquid is absorbed. (for video instructions on cooking risotto, click here).
  3. Meanwhile, in a blender or food processor, grind chestnuts well. Slowly add water until paste is formed. Stir chestnut paste into risotto with ground nutmeg. Remove from heat. Stir in radishes.
  4. Pull apart leaves and arrange with the scooped side up, resembling boats. Spoon risotto into endive "boats" and arrange on a serving tray or plate.
  5. Optional: My husband topped each boat with 3 blueberries for a sweeter treat!



Before I close for the day, I want to make sure you’ve heard about Laura’s new link-up called “Strange But Good”! Basically, it’s for featuring recipes like today’s, where the ingredients are not something most people would consider normal, but are actually really yummy! Although I’ll admit I’m not good at knowing what is typically “strange”, I’m loving the concept!

Sprint 2 the Table

Make sure you check out this new feature on Sprint2TheTable on Fridays – and share some of your #strangebutgood creations. :)

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    • says

      You HAVE to try chestnuts, they are my favorite. I seriously look forward to finding them in the store all year long! You really couldn’t taste much of the chestnuts in those cookies from the swap (although I loved them anyway), so that doesn’t count. :)

    • says

      I don’t think I used to like raw radishes before, but they have grown on me. It’s funny how our tastes really do change as we get older. :) And you’re so right, risotto isn’t really hard at all!

  1. says

    I thought it was really sweet you post-poned Mondays post. This is a heat recipe. I love the colors!

    What’s up with Kirk and the altitude thing? I hope he adjusts soon. That looked like some awesome snow!

    Thank you for the strange but good plug!!! I’m sure your food is strange to most “normal” people. 😉

    • says

      I have no idea why the altitude thing with Kirk – we’re going to go to Breck this weekend if his oxygen thing doesn’t come in, since they have Oxygen bars in town. I really hope that works!!

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