Vegetarian mains
Kale and mushroom risotto
This risotto manages to be at once hearty, warming and light. Fennel seeds, balsamic and red wine are a good contrast ot the creamy, earthy notes of the risotto base. You could include chorizo instead of bacon for a spicier flavour, or use finely sliced Savoy cabbage in this instead of kale.
Ingredients
- 200-300g cavolo nero or red Russian kale (if using cavolo nero, strip the leaves from the stalk, for red Russian, use the finely chopped stalks too)
- 250ml red wine
- 1 litre hot chicken or veg stock
- 2 onions, finely sliced
- 2 garlic cloves, chopped
- 1 tbsp fennel seeds
- 50g bacon, chopped (optional for non veggies)
- 1 tbsp olive oil
- 400g risotto rice
- 150g mushrooms, cleaned and chopped
- balsamic vinegar
- Parmesan cheese or vegetarian alternative
- salt and pepper
Method
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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. Combine the red wine and stock.
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Step 2
Fry the onions, garlic, fennel seeds and bacon 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.
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Step 3
Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes add the kale and after a couple more minutes, the mushrooms.
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Step 4
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.
