Sautéed Chicory and Walnut Risotto
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Sautéed chicory and walnut risotto
Ingredients
- Butter - to taste
- Onion - 1 head
- Garlic - 1 clove
- Rice - 14.1 oz
- Vegetable Broth - 1 qt
- Chicory - 4 heads
- Grated Parmesan cheese - 4 tablespoons
- Roasted walnuts - 3.5 oz
- Parsley - 1.4 oz
Step by Step guide
Step 1
Melt the butter in a deep skillet, add 1 finely chopped onion and 1 finely chopped clove of garlic, and sauté quickly. Add 400 g of rice and 1.5 liters of vegetable broth.
Step 2
Stir and bring to a boil. Reduce the heat and simmer for about 20 minutes until the rice is cooked.
Step 3
Meanwhile, mix 4 heads of chicory, cut into quarters, with a little olive oil and sauté until golden brown on the edges and tender.
Step 4
Mix 4 tablespoons of Parmesan with the risotto, add 100 g of roasted and chopped walnuts and 2 tablespoons of chopped parsley.
Step 5
Season with salt. Serve with chicory.
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