Kale and pecorino risotto

not a fan of kale? You will be after eating this luxurious meal. The kale is chopped super-fine so it melts into the risotto and therefore your mouth.

Pecorino is delicious, but you could definitely sub for parmesan or goat cheese.

The olive oil over the top is a must!

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Kale and pecorino risotto

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Course

Main Dish

Cuisine

Italian

Keyword

kale

Servings

Ingredients

• 2 tablespoons organic olive oil
• 2 tablespoons organic butter
• 4 small organic shallots the small French ones, or use one large organic brown onion, peeled and minced
• 4 cloves organic garlic peeled and minced
• 1 large organic celery stick, diced fine
• 1 medium organic carrot diced fine
• 400 grams organic arborio rice
• 150 ml organic white wine or use extra stock
• 1 litre organic stock
• 1 head organic kale chopped fine
• 50 grams organic butter
• 100 grams organic pecorino or parmesan, finely grated
• organic sea salt and cracked black pepper
• organic olive oil

Course Main Dish Cuisine Italian Keyword kale Servings Ingredients 2 tablespoons organic olive oil 2 tablespoons organic butter 4 small organic shallots the small French ones, or use one large organic brown onion, peeled and minced 4 cloves organic garlic peeled and minced 1 large organic celery stick, diced fine 1 medium organic carrot diced fine 400 grams organic arborio rice 150 ml organic white wine or use extra stock 1 litre organic stock 1 head organic kale chopped fine 50 grams organic butter 100 grams organic pecorino or parmesan, finely grated organic sea salt and cracked black pepper organic olive oil

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Set your stock in a saucepan to a simmer.
2. In a large, heavy-bottomed frying pan, saute the kale in a little of your olive oil until wilted, and then cook a further 10 minutes. Remove and set aside.
3. Add the rest of the olive oil and 2 tablespoons butter to the same pot and saute the shallots, garlic, celery and carrot gently until softened.
4. Add your rice and stir constantly a few minutes, until the rice is covered in the oil and starting to heat up.
5. Add the white wine and stir to absorb.
6. Add the warm stock a ladleful at a time, stirring constantly, until the rice has absorbed it before adding the next ladle.
7. When the rice is tender (use more stock or water if it feels too dry), add the kale, butter, and pecorino. Stir until cheese and butter has melted.
8. Check the seasoning.
9. Cook until the risotto is hot, adjusting the seasoning and the texture to your liking.
10. Serve with olive oil and extra parmesan over, along with cracked black pepper.