DETAILS
- Serves 4
- Prep 10 mins
- Cook 30 mins
INGREDIENTS
- olive oil, for frying
- 1 small onion, finely chopped
- 250g Arborio rice
- 800ml water and 2 vegetable stock cubes
- a few sprigs each of rosemary and thyme
- 3 bay leaves
- 200g green kale
- 1 clove garlic, peeled
- 50g Parmesan-style cheese, finely grated
- zest of 1 lemon
- juice of ½ lemon
- 2 tbsp olive oil
- 50ml double cream
- 250g cherry tomatoes, halved (mixed colours, if possible)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 150g purple kale, stalks removed and roughly torn
- pumpkin and sunflower seeds, to garnish
- red amaranth, to garnish (optional)
METHOD
- Preheat the oven to 180C/fan 160C/gas 4. Heat a glug of oil and sauté the onions for 3–4 minutes, then add the rice. Stir to combine and add the water, stock cubes and herbs. Bring to the boil and stir well to break up and distribute the stock cubes. Cover and transfer to the oven for 20–25 minutes, stirring halfway through.
- Meanwhile, make the kale purée. Bring a large pan of water to the boil, add the kale and garlic and simmer for 5 minutes. Drain and transfer to a blender along with the cheese, lemon zest and juice, olive oil and cream. Blend until very smooth and season to taste.
- Place the tomatoes on a small baking tray and drizzle with the olive oil and balsamic vinegar. Season to taste and roast for 10 minutes.
- Heat a glug of olive oil in a frying pan and sauté the purple kale for 5 minutes.
- When the risotto is ready, remove from the oven and stir through the kale purée. Taste for seasoning. Garnish with the purple kale, roasted tomatoes and their juice, seeds and red amaranth, if using.
Cook’s tip
For the kale purée, a powerful blender such as a Nutribullet helps to obtain a super-smooth consistency.
Credit: Recipe created by www.kathrynbruton.com; photography by www.catherinefrawley.co.uk