Sunday, March 3, 2013

Kale Risotto is Yummo!


I had never heard of kale until i began teaching cooking and kale risotto was the first dish we attempted with our garden produce.  The kitchen kids devoured the entire pot every time, without fail and requested we make it regularly.   

Apparently kale was common in Australia many years ago but was overtaken by spinach and disappeared.  It is now becoming a "trendy veggie" and available in supermarkets as well as markets.

As is standard with a risotto, it is a creamy dish - butter is the key here. I found the kale flavour to be quite mild, delicate and moreish.   It is easy to prepare but does take some stirring..stirring and stirring. 

The bonus with this recipe is that any veggies can be added.  Silver beet, spinach, carrot, pumpkin, corn, beans, zucchini and even eggplant worked well.

A risotto should be eaten immediately because as it cools it gets very gluggy/stodgy and it does not reheat well. 

Kale risotto

What ya need
3 cups chicken stock                                                        
3-4 cups water
1 tsp sea salt
400 g kale - wash, remove stem and finely chop
1 large onion - peel and finely chop
1 tblspn olive oil
2 tblspn butter
3 large garlic cloves - peel and crush
1 1/2 cups arborio rice
1/2 cup parmesan cheese - grated

What ya do
 
2 pots, one for kale/stock and one for the final result









*Bring stock and water and salt to boil in a saucepan - cold water/stock makes for a gluggy risotto
*Prepare kale and add to stock
*In a larger pot, using the olive oil, sweat the onion.
*Add the rice and garlic.  Fry off for a few minutes.
*Add a few ladles of stock/kale into the rice and stir
Not quite ready.  Keep stirring!

*Once the rice has absorbed the stock add another ladle full and stir, stir, stir
*Keep this process going until the rice is tender
*It is not essential all the stock is used, but all of  the kale should be added
*More hot water/stock can be added if  the rice if more liquid is needed to complete the cooking process.
*Once the rice is cooked add the butter and parmesan
*Do not forget to taste before serving to check there is enough flavour. Extra stock powder or salt or cheese can be added quickly before serving
*Mix through well and serve immediately
*Enjoy the texture as it rolls around your mouth, and the flavour it leaves behind.  You will become addicted!


Oops!  I was so keen to eat the end result that I forgot to take a pic, so you will have to make it yourself to see the end result. 

Hmmm, just thinking, I also have an awesome recipe for Basil risotto.  Might put that up soon so keep posted!

Happy cooking!

2 comments:

  1. YUM! Oodles of Kale in the vegie patch - guess what we're having for dinner!

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  2. Great, I was thinking of you when I put this up... I noticed your Kale the other week. You should try Kale chips too. They are quite tasty and super easy.

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