Yield: 4 portions

Ingredients:

Endive:
4 Belgian endives, sliced in half the long way
16 ounces chicken broth, low sodium
5 black peppercorns
1 bay leaf

Risotto:
1 large Yukon gold potato, peeled and small diced (these are known for their natural buttery flavor)
2 cups Arborio rice
48 ounces chicken broth, low sodium
1 cup sugar snap peas, cleaned
2 ears corn kernels, cut off fresh cob
2 cups raw spinach leaves, cleaned and stemmed
½ cup nonfat milk

Sauce:
2 red bell peppers, cored, seeded and cut into long wedges
cracked black pepper to taste

Tapenade:
15 Calamata olives, pitted and minced
1 Bermuda (red) onion, peeled, sliced, grilled and diced
cracked black pepper to taste
½ baguette, sliced into one quarter inch oval croutons, toasted

Method:

1. Endive: In a saucepan, add 2 cups chicken broth, peppercorns, bay leaf and endive. Place on stove and bring to a boil. Cover with aluminum foil and bake in the oven at 400 degrees for 50 to 60 minutes, or until endive is soft and tender. Remove from oven and allow to cool.
2. Potatoes: In a saucepan, boil potatoes in water until approximately half-cooked. Set aside.
3. Sauce: Using a juicer, juice red bell peppers. Pour juice in a saucepan and place on stove. Bring to a boil and turn down to a simmer. Simmer for 10 to 15 minutes, reducing the volume by ¾. Scrape the sides of the pan continuously with a rubber spatula to avoid burning. When sauce is reduced, season with cracked pepper.
4. Risotto: In a low-rimmed saucepan, add Arborio rice and two cups chicken broth. Simmer and stir continuously until all of the liquid is absorbed by the rice. Add another two cups chicken broth and repeat procedure. Finally, add the remaining two cups chicken broth, potatoes, snap peas and corn kernels and cook until rice is tender and potatoes are cooked through. Add spinach and milk and pull off heat. Season with cracked black pepper.
5. Endive: Season endive with cracked pepper and sear in a hot non-stick pan until golden brown on both sides.
6. Tapenade: Mix red onions with the minced olives. Spread tapenade on croutons.
7. To Plate: Spoon vegetable potato risotto in center of the plates and top with seared braised endive. Top with tapenade croutons and surround with red pepper syrup.

Nutritional Value Per Portion —
Calories: 296 Protein: 12.8g Carbohydrates: 55.9g Fat: 3.4g