Tomato Risotto

1. Peel the onion, halve it and cut it into fine strips. Peel and finely dice the garlic. Fry the onions in a large pan with 1 tbsp olive oil over medium heat until translucent.

2. Add the rice and garlic to the onions in the pan and fry for about 1 min. Then add some stock and stir constantly so that the rice does not stick. Gradually add more stock.

3. At the same time, clean the mushrooms and cut them into thin slices. Stir the mushrooms into the risotto, then continue to add stock in portions and simmer, stirring, until the rice is cooked. After 20 minutes the risotto should be ready.

4. Mix 2 tsp olive oil with balsamic vinegar, honey or sugar, 1/2 of the thyme and a good pinch each of salt and pepper. Cut the chicory in half lengthwise and coat the cut surfaces with the mixture. Roughly chop the walnuts and toast them in a second frying pan without adding any fat over a medium heat for 1-2 minutes until golden brown. Set aside on a plate.

5. Fry the chicory in the pan over medium heat on the cut surfaces for a total of 6-7 min, adding 2-3 tbsp water in between and reducing the heat.

6. Season with salt and pepper. Arrange the risotto with the chicory, garnish with the remaining oil, the remaining thyme and the walnuts as desired and serve. Enjoy!