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Risotto With Endive

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Ingredients
  Chicken stock/Vegetable stock 1 1⁄2 Quart
  Red treviso endive/Belgian endive 1⁄2 Pound
  Small onion 1
  Butter 1⁄4 Cup (4 tbs)
  Risotto rice 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Salt To Taste
  Pepper 1
Directions

GETTING READY
1 Shred the endive.
2 Peel the onion and chop very finely.

MAKING
3 In a pan, bring the stock slowly to a boil.
4 In a shallow saucepan, melt 2 tbsp butter.
5 Add in the onion and sweat.
6 Add in the endive and cook gently, stirring until tender.
7 Add in the rice and stir for a minute or two.
8 Pour in the wine.
9 Pour in about 1 cup of the boiling hot stock, stirring occasionally.
10 Once the rice has absorbed most of the liquid, add more.
11 Test the rice; when it is just tender, remove from the heat.
12 Add in the remaining butter and freshly grated Parmesan cheese.

SERVING
13 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Endive
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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