Risotto with red chicory
Radish is usually served as a salad, alone or in various combinations, usually using its color. If you cook it lightly in this dish, which does not have to be just a vegetarian meal, it will pleasantly surprise you.
- Fry finely chopped onion in olive oil, add rice and sauté briefly.
- Pour in the wine, add the cleaned and thinly sliced chicory and pour over the vegetable cube soup. Stir and cook for about 20 minutes.
- Finally, stir in the butter and pepper.
Sprinkle with grated Parmesan cheese before serving.
Towards the end of cooking, you can add a few drops of lemon juice to the risotto.