A dish of earthy flavours from the kale and mushrooms. Serves 4.
1 tbsp olive oil for frying
150g mushrooms, cleaned + chopped
200-300g mixed kale
250ml red wine
1 ltr vegetable stock
Handful of spring onions, finely sliced
2 cloves garlic, peeled + chopped
1 tbsp fennel seeds
400g risotto rice
Parmesan cheese or vegetarian alternative
In a pan of boiling water, blanch the kale for 2 mins, drain, refresh in a pan of cold water, drain again and keep to one side.
Combine the red wine and stock. Fry the onions, garlic and fennel seeds in the oil on a medium heat for 5 mins. Add the rice and stir until well coated.
Turn down the heat and start adding the liquid. Keep stirring and adding the liquid as it is absorbed by the rice.
After about 10-15 mins add the kale and after a couple more minutes the mushrooms. When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar.
Season to taste.
Stir in some grated parmesan to serve.