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Radiccio Rossa di Treviso Precoce


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Strikingly coloured with fleshy leaves and distinct flavour
    Italian vegetable used to add zest, colour, texture and unique flavour to mixed salads. The deep red leaves are set off by crisp white. Grow for delicious baby leaves that regrow for 2-3 cuts, or harvest whole when fully grown.
  • salad, steam, simmer, grill
  • A taste of the Mediterranean
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Semi Shade
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter, Autumn
    • Plant Type: Edibles


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    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Heat 2 tbsp oil in a deep frypan, add onion and cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
    2. Pour in wine and stir constantly until the wine is fully absorbed. Add hot stock and water to the rice, turn heat to lowest setting and simmer, stirring occasionally until the broth is absorbed. If needed continue adding stock or water 1/2 cup at a time until the liquid is absorbed and the rice is tender, about 15 to 20 minutes.
    3. Whilst rice is cooking heat 2 tbsp oil in a large pan and brown chicken, add the mushrooms and cook for 2 minutes. Add radiccio and cook for a further 2 minutes. Remove from heat.
    4. Once risotto is tender add the chicken, mushroom, radiccio and parmesan into the pan and stir to combine. Season with salt and pepper to taste.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers