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!
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.
- 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.
- Chicory root: 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.
- Grated Parmesan cheese: 4 tablespoons
- Roasted walnuts: 100 g
- Parsley: 40 g
5
Salt it. Serve with chicory.
