Melon and Chicory Risotto

1 comment

(serves 2)
160 gr of Carnaroli rice
juice of 2 oranges
hot water, salted, as needed for cooking the rice
1 small bunch of chicory
1/2 leek
1 slice of melon, finely chopped, and thin slices with the skin to decorate
2 sprigs and leaves of lemon thyme to decorate
1 teaspoon of powdered ginger
1 handful of pumpkin seeds chopped
1 sprinkle of sesame seeds
1/2 glass of white wine
zest of 1 lemon
salt, to taste

Cut the leeks into thin slices and fry it in a little extra virgin olive oil. Once done, add the rice and toast it. Add the white wine. When evaporated, add the orange juice; flavour it with the thyme leaves. Dilute with warm salted water and use the remainig liquid as a broth for the risotto, adding it each time it is dry. Halfway through cooking, add the finely chopped melon and half the chicory and, before serving, the remaining chicory, the pumpkin seeds, the sesame seeds and the lemon zest.

Pour it in the plates and decorate with melon slices around the risotto and, as in the picture, the sprigs of lemon thyme.

Chef: Emma from VeganBlog

  1. melissa 30 June 2012 at 06:35

    I’m quite intrigued by this matching…very summery I have to say

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