Risotto all'indivia belga Recipe
Risotto is one of my 'go to' dishes when I don't feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is not really very hard to learn the right technique and, if you use a pressure cooker, it takes no time at all to make. And one of my favorite winter vegetables, Belgian endive, makes one of my favorite winter risotti. In my version, its slight bitterness is balanced by the sweetness of butter and cream, and enhanced by the savory of freshly grated parmesan cheese. It's a nice, elegant choice for a Valentine's Day candle-light dinner.
Ingredients
- 150g Vialone nano rice (or arborio or carnaroli)
- 2 small Belgian endive
- 1/2 medium onion
- Broth
- 100 ml Heavy cream
- 100g grated parmesan cheese
Directions
- See link below for recipe.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 2 servings | |
| Calories 314 | |
| Calories from Fat 209 | 67% |
| Total Fat 23.75g | 30% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 824mg | 34% |
| Potassium 126mg | 4% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.53g | 1% |
| Protein 20.19g | 32% |
