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



  • 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.