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    Oven-Baked Risotto with Chicory

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    Oven-Baked Risotto with Chicory

    Underpinning this risotto is a really rich stock. If you still have any turkey stock from Christmas in the freezer, now is the time to finish it up. If not, make sure you use a good, tasty broth.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    • 500g chicory heads
    • 5 tbsp extra virgin olive oil, plus extra to serve
    • 1 litre chicken stock
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 300g Carnaroli rice
    • 15g unsalted butter
    • 100g freshly grated Parmesan, plus extra to serve
    • 2 tbsp lemon juice
    • 2 tbsp coarsely chopped flat-leaf parsley


    1. Heat the oven to 170°C/gas 3. Trim the bases of the chicory heads, discarding any damaged outer leaves; halve lengthways and thinly slice into long strips. Heat a large frying pan over a medium heat, add 1 tbsp oil and a third of the chicory; season and sauté to colour. Remove from the pan and cook the remainder of the chicory in the same way, in 2 more batches. Bring the stock to the boil in a small saucepan.
    2. Heat 2 tbsp oil in a cast-iron casserole over a medium heat; add the onion and garlic and fry, stirring occasionally, for about 8 minutes, until softened but not coloured. Add the rice and fry for 1 more minute, stirring. Mix in the chicory, add the hot stock and season. Cover and cook in the oven for 25–30 minutes.
    3. Take the risotto out of the oven, stir in the butter, the Parmesan and the lemon juice, then check the seasoning. Spoon the risotto into bowls, drizzle with olive oil, then scatter with the parsley and some more Parmesan.

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