Grilled chicory and walnut risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- a knob butter
- 1 onion
- 1 clove garlic
- 400g arborio rice
- 1.5 litres vegetable stock
- 4 head chicory
- 4 tbsp parmesan
- 100g walnuts, toasted and chopped
- 2 tbsp flat-leaf parsley
Method
- 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.
