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Try this grilled chicory and walnut risotto then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.

  • a knob butter
  • 1 onion
  • 1 clove garlic
  • 400g arborio rice
  • 1.5 litres vegetable stock
  • 4 head chicory
  • 4 tbsp parmesan
  • 100g walnuts
    toasted and chopped
  • 2 tbsp flat-leaf parsley

    Method

    • step 1

      Melt a knob of butter in a deep frying pan, add 1 finely chopped onion and 1 crushed clove of garlic and cook briefly. Stir in 400g arborio rice and then add 1.5 litres vegetable stock. Stir well and then bring to the boil. Reduce heat to a low simmer and cook for 20 minutes until the rice is cooked, stirring once or twice.

    • step 2

      Meanwhile, toss 4 quartered heads of chicory in a little olive oil and fry until browned around the edges and a little wilted. Beat 4 tbsp parmesan into the risotto, then stir in 100g toasted and chopped walnuts and 2 tbsp chopped flat-leaf parsley. Season well. Serve with the chicory.

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