Creamy Chicory Risotto | Delicately Bitter & Nutty

Wash the chicory, pat dry, cut in half, and cut out the bitter core in a wedge shape. Quarter two heads of chicory lengthwise (for the sautéed garnish), and cut the remaining chicory into thin strips. Peel and finely dice the shallots and garlic. Pick the thyme leaves from the sprigs.

Toast the walnut kernels in a non-stick pan without fat over medium heat until fragrant, let cool on a plate, and roughly chop. Heat the vegetable broth in a small pot and keep warm over low heat.

Heat 1 tbsp butter and 1 tsp olive oil in a pan. Gently sauté the chicory quarters cut side down for 2 to 3 minutes until they caramelise golden brown. Lightly salt, remove from the pan, and set aside in a warm place for garnishing later.