Risotto Recipe with Grilled Chicory and Walnuts

Grilled chicory and walnut risotto

  • serves 4
  • Easy

Liven up the middle of the week with this quick and easy recipe. Walnuts and grilled chicory add crunch to this creamy risotto


Try this grilled chicory and walnut risotto then check out our vegetarian risottovegetarian lasagne, vegetarian moussaka and more vegetarian recipes.



  • butter a knob
  • onion 1
  • garlic 1 clove
  • arborio rice 400g
  • vegetable stock 1.5 litres
  • chicory 4 head
  • parmesan 4 tbsp
  • walnuts 100g, toasted and chopped
  • flat-leaf parsley 2 tbsp


  • Step 1

    Melt a knob of butter in a deep frying pan, add 1 finely chopped onion and 1 crushed clove of garlic and cook briefly. Stir in 400g arborio rice and then add 1.5 litres vegetable stock. Stir well and then bring to the boil. Reduce heat to a low simmer and cook for 20 minutes until the rice is cooked, stirring once or twice.

  • Step 2

    Meanwhile, toss 4 quartered heads of chicory in a little olive oil and fry until browned around the edges and a little wilted. Beat 4 tbsp parmesan into the risotto, then stir in 100g toasted and chopped walnuts and 2 tbsp chopped flat-leaf parsley. Season well. Serve with the chicory.