Almond and Chicory Risotto

Almond and Chicory Risotto
  • Difficulty
    Intermediate
  • Flavor
    Savory
  • Course
    Main
  • Estimated Time
    1 Hour 6 Minutes
  • Served
    Hot
  • Pairing
    Chardonnay (white wine)

Ingredients

  • Garlic
    Garlic
  • Lemon
    Lemon
  • Parsley
    Parsley
  • Chicory
    Chicory
  • Black Pepper
    Black Pepper
  • Olive Oil
    Olive Oil
  • Salt
    Salt
  • vegetable broth
    vegetable broth
  • Shallots
    Shallots
  • Rice
    Rice
  • Almond
    Almond
  • 2 cloves of Garlic (roughly chopped)
  • 2 Lemon (zest and juice)
  • 1/4 cup of Parsley (Leaves; chopped)
  • 2 cups of Chicory (purple leaves; plus extra for garnishing)
  • 1/2 teaspoon of Black Pepper (or to taste)
  • 2 tablespoons of Olive Oil
  • 1/2 cup of Reduced Fat Milk
  • 1/2 teaspoon of Salt (or to taste)
  • 1/2 cup of Wine (Sauvignon Blanc)
  • 4 cups of Vegetable broth (as required)
  • 1 cup of Shallots (finely chopped)
  • 1 cup of Rice (Arborio variety)
  • 1/3 cup of Almond (roughly chopped)

Directions

The unusual blend of chicory, nutty, and citrus flavors in this risotto make it an interesting recipe to add to your vegetarian repertoire. Omit milk from the ingredients list to make it vegan.

  1. In a pot, gently heat the oil over a low heat. Add the almonds, and stir continuously for several minutes, until lightly browned. Remove from the pot immediately and set aside.(5 minutes)
  2. Place the shallots in the pot, cover with a lid, and leave them to cook over a medium low heat for five minutes, stirring every so often after two minutes. Add garlic, chicory leaves, and a pinch of salt, then leave uncovered to cook for 30 minutes, stirring occasionally.(35 minutes)
  3. Turn the heat to medium and add the rice, stirring constantly to thoroughly combine the flavors. Add the wine, and allow to cook for approximately one minute.(2 minutes)
  4. Add half a cup of stock and continue to stir as the liquid is absorbed. Once nearly fully absorbed, add another half cup. Repeat this process, stirring continuously, until three cups of stock have been added. Taste the rice; if it is not yet tender, continue to add stock in half cupfuls until it is.(20 minutes)
  5. Once the rice is just cooked, add the milk and continue stirring softly until completely heated through.(1 minute)
  6. Stir in the lemon juice, lemon zest, almonds, and parsley. Season to taste with salt and pepper, and garnish with raw chicory before serving.(3 minutes)

Like all risottos, this dish is best enjoyed immediately.