Risotto with chicory and orange peel

Ingredients for 2 servings:

• 130 g risotto rice
• 1 onion(s)
• 1 clove(s) garlic
• 3 chicory
• 2 tsp vegetable stock powder
• 1 tsp thyme, dried
• salt and pepper
• 4 tbsp cream
• 30 g Parmesan, freshly grated
• 1 tsp, heaped orange peel, grated
• possibly fresh herbs (chives or parsley)
• some olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

everything in one pan

Bring about 1 liter of water to a boil in a kettle and set aside. Finely dice the onion and garlic and fry in olive oil in a pan. Add the rice, thyme, and vegetable stock to the pan. Fry everything for about a minute while stirring, then deglaze with water. Use only enough water to just cover the rice. Stir occasionally, and when the water has almost been absorbed by the rice, add a little more. Wash the chicory, halve it, and remove the stalk. Cut into pieces about 3 cm wide. The rice needs about 20 minutes to cook. Finally, add the cream, herbs, Parmesan cheese, and orange zest. Season with salt and pepper, and stir in the chicory last to keep it nice and crisp. If you like, you can of course also use a little white wine to deglaze the pan.