Page title and description

Vegetarian mains
Red Russian kale risotto
Ingredients
- 1 bag kale, (if using cavolo nero or curly kale, strip the leaves from the stalk, for red Russian, use the finely chopped stalks too)
- 250ml white wine (optional, or use all stock)
- 1 litre hot chicken or veg stock
- 1 onion, finely sliced
- 1 tbsp fennel seeds
- 2 garlic cloves, chopped
- 1 tbsp olive oil for frying
- 400g risotto rice
- balsamic vinegar
- Parmesan or Pecorino, grated, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
In a pan of boiling water, blanch the kale for a couple of minutes, drain, refresh in a pan of cold water, drain again and keep to one side. -
Step 2
Combine the wine (if using) and stock. Fry the onions, garlic and fennel seeds in the oil on a medium heat for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid. -
Step 3
Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes add the kale. When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar. Season to taste. Stir in some grated Parmesan to serve.