This recipe has been suggested by fellow veg box subscribers Karina and Aaron. They say it’s a real hit in their family. It comes from an Instagram post by @juliusroberts and if you scan this QR code it should take you to that post.
Or you can read below……
Serves 4-5.
1 Diced white onion
500g Cavolo Nero
400g Risotto rice
A glass of dry white wine, sherry or vermouth
1.5 litres of quality chicken or veg stock (well-seasoned and warm) 1 fresh bay leaf
2-3 cloves of garlic
1 large unwaxed lemon
70g parmesan
90g butter
120g Olive oil
Melt 45g of the butter in a heavy based saucepan with 45ml of olive oil. Add the onion, season with salt and fry until sweet and tender being careful it doesn't burn. When the onion is cooked, add the risotto rice and toast the grains for 3 minutes stirring constantly, then add the wine and cook off the alcohol. Follow with the bay leaf and a ladleful of stock. When the stock has been absorbed by the rice add another ladle. Repeat, stirring often, until the rice is al dente (just cooked). 15-20 minutes.
While the risotto is bubbling, grate the garlic and lemon zest into a bowl then follow with the juice of half a lemon. Leave to sit for 10-15 minutes and allow the acidity to relax the intensity of the raw garlic. Then add rest of the olive oil and leave to infuse.
Next, strip the leaves from the Cavolo Nero stalks and cook in boiling salted water until just cooked. Drain and squeeze out the excess water. Then blitz in a food processor to a fine paste.
When the rice is ready stir in the Cavolo Nero paste and take your pan off the heat. Add the parmesan and remaining 45g butter, then whisk and beat the risotto with a wooden spoon. This emulsifies the butter and parmesan into the starchy stock, forming a silky sauce that envelopes the rice. Taste and adjust your seasoning if necessary. Serve piping hot with a generous drizzle of the lemon and garlic flavoured oil.
