Cavolo Nero & Four Herb Risotto - Cuisine Magazine - From New Zealand to the World

Ingredients

• 150g cavolo nero, stems removed
• 30g basil leaves
• 200ml cold water
• 1-1.2 litres vegetable or chicken stock
• olive oil
• 1 onion, finely chopped
• 1 small leek, finely chopped
• 4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme, finely chopped
• 400g arborio or carnaroli rice
• 120ml dry white wine
• 80g parmesan
• 1 tablespoon butter
• 20g chives, chopped
• 120g fresh dill, chopped