Risotto is a classic Italian dish that is loved by many. This recipe puts a twist on the traditional risotto by using Cavolo Nero, also known as black kale. The result is a delicious and nutritious dish that is perfect for any occasion.
Timings
- Prep time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 300g Arborio rice
- 1 litre of vegetable stock
- 200g Cavolo Nero, chopped
- 50g Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the Arborio rice and stir to coat in the oil.
- Add the vegetable stock, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
- After about 15 minutes, add the chopped Cavolo Nero and continue to add the stock until the rice is cooked and the Cavolo Nero is tender.
- Remove from the heat and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Conclusion
This Cavolo Nero risotto is a delicious and healthy twist on the classic Italian dish. It’s perfect for a cozy night in or a dinner party with friends. Give it a try and see for yourself!
Variations to the recipe
- Replace the Cavolo Nero with spinach or kale for a different flavour.
- Add some cooked chicken or prawns for a protein boost.
- Replace the Parmesan cheese with a different type of cheese, such as Gorgonzola or Pecorino.