Apple and chicory risotto vegetarian

Preparation – 10 minutes

Peel the red onions and garlic cloves and chop them finely. Roughly chop the walnuts.

Grate the peel of the oranges, squeeze out the juice, and keep the juice and zest separate.

Making the apple and chicory risotto – 35 minutes

Heat a splash of olive oil in a deep frying pan and sauté the onion and garlic until the onion becomes translucent.

Add the rice and cook for about 5 more minutes, until the rice becomes translucent as well. Add the juice of 1 orange to the risotto along with a bit of vegetable broth. Add one ladle of vegetable broth at a time, only adding more once the previous ladle has been fully absorbed.

Meanwhile, remove the hard core from the chicory and chop it roughly. Keep adding broth to the risotto as it cooks.

Heat 40 grams of butter in a large frying pan and sauté the chicory for about 5 minutes on high heat. Add 3 tablespoons of sugar and let it caramelize on high heat.

Pour in the juice of 1 orange and wait until it has completely evaporated and the chicory is slightly tender.

Wash the apples, remove the core, and cut them into small cubes. Add the apples along with the orange zest and season with salt and pepper.

Once the risotto is done, stir in the chicory and apple, and adjust seasoning with salt and pepper. 

Serve the apple and chicory risotto with walnuts, enjoy!