Kale And Mushroom Risotto Receipe

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Veg Box Dinners

Kale and mushroom risotto

The Receipe

Heat the oil in a frying pan and add the finely-chopped onion.  Fry for 2-3 minutes.  Chop 3 or 4 mushrooms into slices and then add these to the onion.  Fry the onion and mushrooms for a few more minutes.  Add the risotto rice and stir to coat the rice with oil.  Fry for about a minute.  Now is the time to add any spices you like e.g. chilli powder or paprika.  Boil some water and pour into the frying pan covering the rice by a few millimetres.  There should be a 'whoosh' sound when you pour the water in.  Balance the chopped kale (with tough stalks removed) on top of the water.  Turn the heat down and simmer for 10 minutes.  Then stir in the kale, adding more boiling water if it looks like it needs it.  Simmer for another 10 minutes, checking every so often that the rice isn't catching. Serve with grated cheese.

The Trick

Steaming the kale for 10 minutes before stirring in means you keep the flavour of the kale but loose the chewiness.

The Twist

Leeks can be used instead of onions for a subtler taste.  Garlic oil is a good alternative to sunflower oil as it provides a bit of extra flavour.  Finally, pea and mushroom risotto is an alternative combination to kale and mushroom - stir in the frozen peas towards the end of the cooking time to warm them through before serving.

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