Green risotto with cavalo nero | Recipe | V-ZUG Switzerland
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Cooking tools:
- Oven
- Blender
- Microplane
- Citrus press
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Perforated steamer tray
- Dish
- Vessel
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
Ingredients
- 400 ml vegetable bouillon
- 100 ml white wine
- 300 g risotto rice
- 1 onion
- ½ tsp salt
- 200 ml vegetable bouillon
- 500 g cavalo nero (Tuscan black cabbage)
- 2 cloves of garlic
- 150 ml water
- 100 ml olive oil
- 1 lemon
- Some pepper
- 50 g butter
- 50 g Parmesan
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Cavolo Nero Risotto
oddbox.co.uk