CHEESY KALE AND BASIL RISOTTO

RECIPES
TIME TO MAKE:

15 MIN

Don’t let risotto scare you! This twist on the Italian favourite is easy to make and is packed with kale, onion and basil for a tasty and healthy variation on the classic.

The simple kale and basil blend adds some dramatic flavours to the dish and makes it healthier than your typical cheese-heavy risotto. Finished with some parmesan, you’ll enjoy a rich creamy flavour in every bite. This risotto is the answer to your weeknights and looks the part as an elegant dinner-party side dish, too!

 

INGREDIENTS

  • 3 Tbsp olive oil
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 100g Lacinato kale (shredded and destemmed) 
  • ½ cup Spicy Bush Basil (chopped)
  • 1 ½ cups Arborio rice
  • 2 tbsp butter
  • 1 cup white wine
  • 750ml chicken stock
  • 1 tbsp lemon zest (to taste)
  • ½ cup parmesan (plus extra to serve)

 

 

 

MADE WITH

LACINATO KALE
SPICY BUSH BASIL

DIRECTIONS

  1. Warm the oil in a dutch oven. Add onion and garlic and cook until translucent.
  2. In another pot, ideally close to your dutch oven, simmer the stock.
  3. Add rice in a pan and toast for two minutes, stirring with a wooden spoon. Transfer to dutch oven.
  4. Pour in the white wine and cook until it's about half reduced.
  5. Stirring constantly, ladle the stock in batches letting the liquid absorb into the rice before adding more. Do not let the rice become dry.
  6. Once all of the stock has been added, and your rice is al dente, stir in your kale, butter, lemon zest, parsley, and parmesan until wilted and well mixed.
  7. Serve with a sprinkle of extra parmesan. Serve immediately.