A very simple, creamy, and light risotto with diced Belgian endive and speck… an easy-to-make first course to vary from the traditional radicchio risotto. The preparation is quick, just wilt the endive with the onion for a few seconds, then proceed with cooking the risotto, adding the speck. For the final touch, I used cream cheese, which binds the rice and makes it creamier, but if you prefer, you can use classic butter. Try my risotto with Belgian endive and speck, it’s easy but truly delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 412.78 (Kcal)
- Carbohydrates 67.81 (g) of which sugars 0.75 (g)
- Proteins 14.06 (g)
- Fat 8.87 (g) of which saturated 1.52 (g)of which unsaturated 2.59 (g)
- Fibers 3.65 (g)
- Sodium 658.94 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cups Carnaroli rice (or vialone nano)
- 6 oz Belgian endive
- 2 oz speck
- 2 tbsps cream cheese (or butter)
- vegetable broth
- 1/4 onion
- extra virgin olive oil
- salt
Tools
- Pan
- Skillet
- Small pot
- Cutting board
Preparation
Clean the endive, wash it, and cut it into strips.
Chop the onion and sauté it in a skillet with a drizzle of oil. Add the endive, salt, and let it wilt for a few minutes on medium heat (1).
In a separate pan, toast the rice dry, without adding oil or butter.
Add the endive with the onion, mix, and cover with boiling vegetable broth.
Cook the risotto in the classic way, stirring frequently and gradually adding broth.
After halfway through cooking, add the speck cut into small cubes (2).
When the rice is cooked (it will take 20-25 minutes, depending on the quality), turn off the stove and add the cream cheese (3).
Stir for a few seconds to melt and blend it.
The risotto with Belgian endive and speck is ready, distribute it on plates and serve immediately at the table… enjoy your meal!
Tips and Variations
You can replace the cream cheese with classic butter, or with a cheese with a stronger flavor, like gorgonzola or taleggio.
You can substitute speck with prosciutto crudo, or omit the cured meat completely.
Don’t overcook the endive in the skillet, as it will continue to cook with the rice.
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