Kale + Pumpkin Seed Risotto
Saturday, January 10, 2015
I am always on the hunt for delicious recipes with unusual combinations. I am a huge foodie as is my Fiancé, and on the weekend's we like to experiment. I found this amazing recipe thanks to the lovely Emily at Cupcakes and Cashmere. If you haven't came across her blog then head on over. Her blog is like a lifestyle guide to being the best you can be. Its just ab. Fan girl rant over, lets get onto the good stuff.
Ingredients.
830ml Fat Free Chicken Stock
830ml Water
1 Teaspoon of Fine Sea Salt
1500g Fresh Kale
2 Large Onions, Finely Chopped
1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter
3 Garlic Cloves, Crushed
500g Arborio Rice
200ml White Wine
200g Grated Parmesan
Handful of Toasted Pumpkin Seeds
Recipe
Serves 4
Bring stock and water to a boil with the sea salt in a large saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir all of the kale into the broth in batches and simmer, stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.
Cook onion in oil and butter with sea salt in a wide heavy pan, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed. Stir in simmering broth in small batches and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. You may find you have some broth left over.
Stir in kale, cheese, and small knob of butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper.
Serve sprinkled with toasted pumpkin seeds.
Photo credit: Emily Schuman, Cupcakes and Cashmere
4 comments
Ooh this sounds lovely! Think I will pin this for future use! :D
ReplyDeletewww.gingerbreadsmiles.co.uk
xox
Aww hope you enjoy it! Let me know what you think :) xxx Over to your blog now xxx
DeleteMmm this sounds delicious!! Will definitely have to try it!
ReplyDeleteKay xx
Idreamofcoco.blogspot.co.uk
Its sooooooo yummy!! xxxx
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