Cavolo Nero, & Pine Nut Risotto


Prep time: 
30 minutes


Cavolo Nero, & Pine Nut Risotto


  • 25g butter
  • 1 onion, peeled and finely chopped
  • 1 cup white wine
  • 300g arborio rice
  • 1 L chicken or vegetable stock
  • 300g cavolo nero
  • 50g pine nuts, toasted
  • basil leaves
  • 75g parmesan grated


Melt the butter in a large saucepan. Add the onion and garlic, cook over a medium heat until softened but no colour, tip in the rice stirring to coat the grains with the melted butter, add the wine and stir until it is absorbed. Continue in the same way with the stock, a ladle at a time until you have about 2 ladles left. Remove the tough stalks from the Cavolo Nero and discard, shred the leaves and add to the risotto with the remaining stock, stir until the stock is absorbed, by which time the Cavolo Nero should be tender. Stir in the pine nuts, season, then stir in the grated Parmesan. Serve and scatter some freshly torn basil on top


Photo Credit: Jonny Hughes @jonny2love
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