Grilled chicory and walnut risotto

Name: Grilled chicory and walnut risotto
Total time: 35 min
Yield: 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

Published: March 25, 2015 at 4:07 PM

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Serves 4

Easy

Total time: 35 mins

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

Vegetarian

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

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.

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