Creamy Kale and Leek Risotto – Mangaroa Farms

Name: Creamy Kale and Leek Risotto – Mangaroa Farms
Ingredients: 50 grams Kale, tough stalks removed (or use any winter green leaf available); 1 medium leek, washed and chopped; 50 grams parsley, chopped finely (optional); 2 tablespoons olive oil or ghee; 1 bunch of spring onion greens washed and finely chopped; Few sprigs of fresh thyme, woody stems removed; 1 cup of Arborio rice (no need to wash rice as this removes the starch to make it creamy); 100-150 ml white wine; 750-1000 ml warmed vegetable stock (½ cup reserved for puree); Lemon juice to taste; Salt and freshly cracked black pepper to taste; 100-150 g freshly and finely grated parmesan; Toasted hazelnuts and/or kale chips to serve (optional but can give the dish crunch)

store.mangaroa.org

Using up winter greens such as kale, leeks and spring onions this time of year just happens to be perfect for making a rice risotto! A quick blanch of the kale and leek ensures this dish has a...

View full recipe on store.mangaroa.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at store.mangaroa.org.

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Ingredients

50 grams Kale, tough stalks removed (or use any winter green leaf available)
1 medium leek, washed and chopped
50 grams parsley, chopped finely (optional)
2 tablespoons olive oil or ghee
1 bunch of spring onion greens washed and finely chopped
Few sprigs of fresh thyme, woody stems removed
1 cup of Arborio rice (no need to wash rice as this removes the starch to make it creamy)
100-150 ml white wine
750-1000 ml warmed vegetable stock (½ cup reserved for puree)
Lemon juice to taste
Salt and freshly cracked black pepper to taste
100-150 g freshly and finely grated parmesan
Toasted hazelnuts and/or kale chips to serve (optional but can give the dish crunch)