Cavolo Nero, & Pine Nut Risotto

Summary

Yield
Servings
SourceSuzanne James Caterers
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Cavolo Nero, & Pine Nut Risotto

Ingredients

25 g
butter
1
onion (peeled and finely chopped)
1
glass of white wine
300 g
arborio risotto rice
1
chicken or vegetable stock (!Litre )
300 g
cavolo nero
50 g
pine nuts (toasted)
 
basil leaves
75 g
parmesan (grated)

Instructions

 
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