Cavolo nero, gruyere & hazelnut risotto – Honest Toil Olive Oil
A green winter warmer by Naomi Simons, packing loads of flavour and seasonal goodness, started and finished with a glug of Honest Toil. - Recipe by Naomi
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Ingredients
- 30g blanched hazelnuts
- 2tbsp Honest Toil extra virgin olive oil
- 1 large white onion, finely diced
- 1tsp chilli flakes
- 200g cavolo nero
- 3 garlic cloves, peeled and halved
- 300g arborio rice
- 200ml white wine
- 1 1/2 L vegetable stock
- 80g gruyere cheese
- 20g parmesan cheese
- Bunch of flat leaf parsley, finely chopped
- 1 lemon, skin zested and juice squeezed
- 15g butter
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