Sautéed Chicory and Walnut Risotto
Risotto • European
Description
Sautéed chicory and walnut risotto
Ingredients
- Butter to taste
- Onion 1 head
- Garlic 1 clove
- Rice 15 oz
- Vegetable Broth 0 qt
- Chicory 4 heads
- Grated Parmesan cheese 4 tablespoons
- Roasted walnuts 5 oz
- Parsley 0 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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