Kale, Fennel & Lemon Risotto with Chilli
SERVES
6
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
Tags Risotto
Collections Winter
INGREDIENTS
- 1 tbsp olive oil (extra virgin)
- 1 large leek, finely chopped (white part only)
- 1 cloves garlic, peeled and chopped
- 1 long red chilli, sliced thinly into rounds
- 1 bulb fennel, finely chopped
- 2 cups Arborio rice (400g)
- 1/2 cup vermouth (125ml)
- 1 1/2 litres hot vegetable stock
- 2 tsp lemon thyme
- 2 tsp finely chopped preserved lemon
- 300 g kale, silverbeet, rainbow chard or spinach
- 1/3 cup finely grated parmesan
- Sea salt and freshly ground black pepper
- 1/4 cup toasted pine nuts
- 1 tbsp crispy fried capers
- 1/4 cup finely grated parmesan
To serve
METHOD
- Place olive oil in a large non-stick saucepan over a low heat.
- Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
- Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
- Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
- Add the thyme, preserved lemon, kale for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
- To finish risotto, add parmesan and seasoning, stirring until well combined.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 tbsp olive oil (extra virgin)
- 1 large leek, finely chopped (white part only)
- 1 cloves garlic, peeled and chopped
- 1 long red chilli, sliced thinly into rounds
- 1 bulb fennel, finely chopped
- 2 cups Arborio rice (400g)
- 1/2 cup vermouth (125ml)
- 1 1/2 litres hot vegetable stock
- 2 tsp lemon thyme
- 2 tsp finely chopped preserved lemon
- 300 g kale, silverbeet, rainbow chard or spinach
- 1/3 cup finely grated parmesan
- Sea salt and freshly ground black pepper
To serve
- 1/4 cup toasted pine nuts
- 1 tbsp crispy fried capers
- 1/4 cup finely grated parmesan
Ingredients
To serve
|
|
Recipe Notes
- Place olive oil in a large non-stick saucepan over a low heat.
- Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.
- Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add vermouth, stirring until absorbed.
- Add ladlefuls of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy.
- Add the thyme, preserved lemon, kale for the final 5 minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.
- To finish risotto, add parmesan and seasoning, stirring until well combined.
To serve, scatter over toasted pine nuts, fried capers and extra parmesan.
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