Roasted chicory and walnut risotto

4 servings

35 minutes

Roasted chicory and walnut risotto is a refined combination of flavors from the depths of European cuisine. Tender rice soaked in aromatic vegetable broth gains a creamy texture thanks to parmesan. Roasted chicory adds a light bitterness that harmonizes with the sweet nutty flavor of walnuts. This recipe is a true gastronomic journey that surprises with its sophistication. Suitable for a cozy family dinner or an elegant meal with friends. Bon appétit!

Energy value per serving

• Calories: 639.2
• Proteins: 20g
• Fats: 23.2g
• Carbohydrates: 91.4g

Ingredients

• Butter: to taste
• Onion: 1 head
• Garlic: 1 clove
• Rice: 400 g
• Vegetable broth: 1.5 l
• Chicory: 4 head
• Grated Parmesan cheese: 4 tbsp
• Roasted walnuts: 100 g
• Parsley: 40 g

Cooking steps

1. Melt butter in a deep pan, add 1 finely chopped onion and 1 minced garlic clove, and sauté quickly. Add 400 g of rice and 1.5 liters of vegetable broth.

   Required ingredients:

   • Butter:  to taste
   • Onion: 1 head
   • Garlic: 1 clove
   • Rice: 400 g
   • Vegetable broth: 1.5 l

2. Stir and bring to a boil. Reduce the heat and simmer for about 20 minutes until the rice is cooked.

3. Meanwhile, mix 4 heads of chicory, quartered, with a little olive oil and sauté until golden at the edges and tender.

   Required ingredients:

   • Chicory: 4 heads

4. Mix 4 tbsp of 'Parmesan' with the risotto, add 100 g of roasted and chopped walnuts and 2 tbsp of chopped parsley.

   Required ingredients:

   • Grated Parmesan cheese: 4 tablespoons
   • Roasted walnuts: 100 g
   • Parsley: 40 g

5. Salt it. Serve with chicory.