Kale and lemon risotto
Risotto is a wonderful base for all kinds of vegetable recipes. In this one, we pair our ready-to-cook Principato di Lucedio lemon risotto with kale, but you could easily substitute asparagus, peas or spinach.
Preparation - 30 min.
Ingredients
Serves 2 to 4
- 1 L (4 cups) vegetable stock
- 60 ml (4 tbsp) extra virgin olive oil
- 1/2 yellow onion
- 250 g lemon risotto Principato di Lucedio
- 2 cups kale
- 125 ml (1/2 cup) white wine
- 125 ml (1/2 cup) grated Parmesan cheese
Preparation
- Bring stock to the boil.
- Meanwhile, sauté the onion in extra virgin olive oil for a few minutes.
- Add lemon risotto, sauté for a few moments, then add white wine and stir until liquid has fully evaporated.
- Add two ladles of hot stock and continue cooking while stirring.
- Add more stock as soon as liquid has been fully absorbed.
- Before adding the last two ladles of stock, stir in kale.
- After 20 to 23 minutes, rice should be creamy and al dente.
- Remove from heat and stir in grated Parmesan.
- Cover and leave to stand for 2 minutes before serving.