Serves
2
Kale Risotto
A lovely hearty rice dish incorporating kale with the creaminess of the risotto.
Ingredients
- 100g kale, chopped
- 1 tsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 3 garlic cloves, finely chopped
- 700ml stock (bouillon powder works great)
- 180g risotto rice
- 40g grated parmesan
Directions
- Blanch the kale in boiling water for 2 minutes then drain and set aside.
- In a deep frying pan, add the oil, butter, onion, chilli, and garlic and cook on high heat for a few minutes until the onion softens without coloring.
- In a small saucepan heat up the stock and bring to a simmer.
- Add the rice to the onions and a ladle of the stock and stir until most of the liquid has evaporated.
- Repeat until the stock has all been used and the rice is just cooked.
- Stir in the kale and the parmesan and then season with salt and pepper.
- Serve.
- Kcal: 554
- Protein: 18g
- Fats: 17g
- Carbs: 81g
- Fibre: 4.3g
