Cooking a Green Kale Risotto
Kale is a great vegetable to puree and adds to a risotto. My green kale risotto can be cooked and served in no time.
Ingredients
- Pre Blanched Arborio Rice x 6 Tablespoons
- Spanish Onion x 4 Layers
- Garlic Clove x 1
- White Wine x Splash
- Parmesan x Small Block
- Butter x 1 ½ Tablespoons
- Kale Puree x 200 ml
- Picked Kale x 6 pieces
- Vegetable Stock x 200 ml (Freshly Made or A Stock Cube In Water)
Preparing The Ingredients
- Have the half-cooked arborio rice ready to go
- Finely dice the layers of the Spanish onion
- Chop the garlic clove down into fine pieces
- Finely grate 4 tablespoons of the parmesan
- Shave 6 small pieces of the parmesan for the top of the risotto
- Pick 6 small pieces of kale for the garnish
- Have the vegetable stock hot and ready to use
- Make the kale puree and keep it ready to use
Cooking The Green Kale Risotto
- Heat a small pan to medium heat and add a little oil
- Drop in the onions and stir for 2 minutes
- Stir in the garlic and cook for 1 minute
- Add the arborio rice and stir for 1 minute
- Pour in a splash of white wine and reduce
- Pour in a small ladle of vegetable stock and cook out for 5 minutes
- Add the finely grated parmesan, and the butter and cook for 2 minutes
- Add the kale puree and cook out until the arborio rice is cooked
Finishing The Risotto
- Once the rice is cooked leave the risotto to rest for 2 minutes
- Plate the risotto and top with the picked cooked kale and parmesan shavings
