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Vegan & Optional Endive Risotto

January 15, 2021
Prep: 10 mins
Cook: 25 mins
Yields: 6 Servings
"With this Risotto, I got tasty, colorful results for little effort, despite the fact that I forgot the soy yogurt and the peas until I was reheating it the next day. "
  1. To prep: rinse the outside of the endives as a sort of half-hearted attempt at washing.
  2. Cut each endive in half lengthwise and then slice the lengths up into thin semi-circular pieces. Discard the root.
  3. Finely chop the onion, the carrot and the garlic.
  4. Heat just one tablespoon of oil in your largest pot and then add the carrots and cook for one minute.
  5. Add the onion and cook for another minute.
  6. Add the garlic and cook for another minute.
  7. Add the sliced endive and cook on high heat for another FIVE minutes.
  8. Remove to a bowl.
  9. Heat the other tablespoon of oil in the port on medium-high and add the dry rice and cook, stirring occasionally.
  10. When the rice is golden, then you are too. Add in the liter of water and crumble in the bouillon cube. Stir until the cube is dissolved.
  11. Add the veg back in, add the peas too, and then bring to a boil
  12. Lower the heat and start stirring with a wooden spoon, more or less continuously, for 15 minutes. This will break down the starch and make the rice really creamy.
  13. After 15 minutes, the rice should still be "al dente" (slightly crunchy) but it should also have absorbed all of the liquid. Remove from the heat, taste, add a pinch of salt (less is more) and pepper if needed, then 1 tablespoon of the soy yogurt and gently mix.
  14. Let rest 2 minutes before serving. Serve with a dollop of soy yogurt on top and/or a shot of lemon juice.

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