Risotto with chicory, cheese and cashew nuts

Name: risotto with chicory, cheese and cashew nuts
Total time: 30 min
Yield: 4
Ingredients: 400 gram chicory; 2 tablespoon lemon juice; 2 tablespoon olive oil; 1 clove garlic; 1 Red onion; 350 gram risotto rice; 1 liter vegetable stock; 1 liter herbal broth; 50 gram butter; 75 gram Parmesan cheese; 50 gram cashew nut; 1 spring / forest onion

Ingredients

400 gram chicory
2 tablespoon lemon juice
2 tablespoon olive oil
1 clove garlic
1 Red onion
350 gram risotto rice

1 liter vegetable stock
1 liter herbal broth
50 gram butter
75 gram Parmesan cheese
50 gram cashew nut
1 spring / forest onion

Directions

Drizzle the chicory strips with lemon juice. Heat the olive oil and fry the garlic and onion.
Add the rice and shovel until all the grains shine. Pour in the stock until the rice is just below and stir until the stock is absorbed by the rice. Repeat this and continue stirring well until the risotto is al dente after 15-20 minutes.
Put the chicory strips, butter, salt, pepper and half of the cheese through and heat for 1-2 minutes at a low setting.
Sprinkle the risotto before serving with the rest of the cheese, cashew nuts and spring onion. Delicious with a tomato salad.