Kale Risotto

Name: Kale Risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g fresh kale (from the bag); 300 g Carrots; 1 Onion; 4 TSP Vegetable broth (instant); 6 TABLESPOONS Oil; 200 g Risotto rice (e.g. Arborio); 7-10 Tbsp salt, pepper; 200 g cherry tomatoes; 1 Garlic clove; 50 g Walnut kernels; 1 TABLESPOON Butter; 50 g Parmesan (piece)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

O you joyful, O you blissful, merciful kale! But not in the classical way, but in a creamy risotto, it enchants us as a side dish at the beginning of the Advent season.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g fresh kale (from the bag)
300 g Carrots
1 Onion
4 TSP Vegetable broth (instant)
6 TABLESPOONS Oil
200 g Risotto rice (e.g. Arborio)
7-10 Tbsp salt, pepper
200 g cherry tomatoes
1 Garlic clove
50 g Walnut kernels
1 TABLESPOON Butter
50 g Parmesan (piece)

Directions

1
Clean, wash and cut the kale into strips of about 2 cm width. Peel and clean the carrots, cut them in half lengthwise and cut them diagonally into pieces. Peel and finely chop the onion.
2
Dissolve the stock in 800 ml boiling water. Heat 3 tablespoons of oil in a saucepan. Brown the carrots briefly in it and take them out. Sauté the onion in the remaining frying fat until transparent. Add kale and stir-fry.
3
Add rice. Roast for 2-4 minutes until it crackles slightly. Add the carrots again. Add so much hot stock until rice and vegetables are just covered. Season with salt and pepper. Simmer open for a total of 30-35 minutes, adding a little broth each time, stirring.
4
Meanwhile, wash the tomatoes. Peel garlic and cut into thin slices. Coarsely chop the walnut kernels and roast them in a pan without fat for about 2 minutes. Take out. Put 3 tablespoons of oil into the hot pan, fry the garlic and tomatoes for about 2 minutes.
5
Add butter and froth up briefly. Season with salt and pepper.
6
Grate parmesan. Stir about half of the walnuts into the risotto. Season with salt and pepper and arrange with garlic tomatoes. Serve with the rest of the nuts.