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Risotto With Endive Recipe
|Chicken stock/Vegetable stock||1 1⁄2 Quart|
|Red treviso endive/Belgian endive||1⁄2 Pound|
|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|
Calories 517 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 9.8 g48.8%
Trans Fat 0 g
Cholesterol 46.5 mg
Sodium 766.1 mg31.9%
Total Carbohydrates 70 g23.3%
Dietary Fiber 1.8 g7.2%
Sugars 10.8 g
Protein 13 g25.9%
Vitamin A 32.5% Vitamin C 7.8%
Calcium 14.8% Iron 7.6%
*Based on a 2000 Calorie diet
1 Shred the endive.
2 Peel the onion and chop very finely.
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.
13 Serve hot.