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Ingredients
- 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
Method
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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.
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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.
