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| Grilled chicory and walnut risotto |
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| 30 minutes |
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butter
onion 1 small, finely chopped
garlic 1 clove, crushed
arborio (risotto) rice 400g
chicken stock fresh, cube or concentrate, made up to 1-1½ litres
chicory 4 heads, quartered or halved
olive oil
parmesan 4 tbsp freshly grated
walnut halves 100g, toasted and roughly chopped
parsley 2 tbsp, finely chopped
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Melt a good knob of butter in a deep frying pan, add the onion and garlic and cook briefly. Stir in the rice and then add the stock. Stir well and bring to the boil. Reduce heat to a low simmer and cook for 17-20 minutes until the rice is cooked, stirring once or twice.
Meanwhile, toss the chicory in a little olive oil and fry until browned around the edges and a little wilted. Beat the parmesan into the risotto, then stir in the walnuts and parsley. Season. Serve with the chicory. |
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| Serves 4 |
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