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Risotto with endive


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For 4 people
300 g rice profilee
1/2 liter of vegetable stock
4 tablespoons extra virgin olive oil
1 head of garlic
3 heads endive


Fry the garlic in oil, add sliced thin and braised endive for a few minutes.
Then add the rice and toast properly.
Combined with ladles hot broth as it is absorbed and cook.
Stir with olive oil and let rest 5 minutes before serving.

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(Ricetta di casa Amaldi, tratta da "Il Risicoltore", maggio 2008
veganizzata a cura di Vegan3000)

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