I prepared chicory risotto for my husband and son, I didn’t eat it because I don’t like vegetables, then I wanted to make a main course instead of sweet or savory leavened dishes.
Long story short, I got cooking, and I improvised… I must say a great result from my nose and the taste buds of the diners.
If we want to make a slightly dietetic main course and maybe one that can also serve as a complete meal for lunch, this is what I feel like proposing.
If there are children at home, you can blend the chicory and add it to the risotto… it’s true it will turn green, but the pieces won’t be visible, maybe the kids will be more tempted.
The magic of getting a perfect risotto lies in slowly cooking the rice with the broth until reaching that perfect creamy consistency.
If you make this recipe or others on my blog, feel free to send me a photo of your recipe, if you like, I’ll post it on my FB page in your name.
Approx. 377 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Chicory Risotto
- 6 oz chicory (frozen)
- 1 cup parboiled rice (or other rice as desired)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1/2 bouillon cube (or 0.5 liters of broth to add during cooking)
- 1 pinch pepper
- 2 tablespoons peeled tomato
- 1 knob butter (at the end of cooking)
- 1.4 oz grated Parmesan cheese
Preparation of Chicory Risotto
First, defrost the chicory in the microwave, or blanch it in boiling water just long enough to thaw it and then drain it.
Prepare the broth to add during cooking, in case we are not going to use the bouillon cube.
In a non-stick pan, add the chopped garlic with the oil and sauté without burning them, then add the peeled tomato previously passed through a food mill (the two tablespoons required), mix well.
Add the chicory and if you don’t like it too whole, you can cut it with scissors directly in the pan.
Mix the vegetable well and then add the rice along with the hot water or broth set aside.
If you used water instead of broth, at this point add the bouillon cube and mix well, cooking over medium-low heat.
Add a pinch of pepper and salt if necessary during cooking.
Always add liquid as needed, and once cooking is complete, remove the pan from the gas, add the knob of butter, and mix well.
Plate and serve with a sprinkle of Parmesan.
