winter risotto
with wilted kale, roasted tomatoes, and parmesan cheese
Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm and wintery dish. The fennel seeds add a unique flavour which is a subtle addition to this meal!
ingredients
¾ cup Arborio Rice
56 g Kale, chopped
6 g Garlic
1 tsp Fennel Seeds
2 unit Vegetable Broth Concentrate
¼ cup Parmesan Cheese, shredded
227 g Grape Tomatoes
1 tbsp White Wine Vinegar
50 g Shallot
28 g Walnuts, chopped
2 tbsp Unsalted Butter
¼ tsp Salt and Pepper
1 tbsp Oil
steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. Peel, then mince or grate the garlic. Peel, then thinly slice the shallots into 1/4-inch slices. Finely chop the kale.
Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp butter (dbl for 4 ppl), then the shallots. Cook, stirring occasionally, until softened, 2-3 min. Add the rice, garlic, fennel seeds and vinegar. Stir for 1-2 min.
To the large non-stick pan, add 1 cup broth (use same amount for 4 ppl) from the medium pot. Stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed, the texture is creamy and rice is tender, 28-30 min.
Meanwhile, toss the tomatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the tomatoes start to burst and look golden-brown, 10-11 min. (TIP: Keep your eye on them so they don't burn!)
After the last cup of broth has been stirred in and absorbed, the rice should be tender and the texture creamy. Add the Parmesan and kale. Stir together until the kale wilts, 3-4 min. Stir in the tomatoes. Season with salt and pepper.
Divide the risotto between bowls. Sprinkle over the walnuts.
