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    Green Risotto with Savoy Cabbage, Crispy Kale, Toasted Almonds and Grana Padano Riserva

    4 people
    T460 min

    Lactose Free


    • 320 g Carnaroli rice
    • 500 g Savoy cabbage
    • 120 g spinach
    • 100 g Grana Padano Riserva
    • 1 head Tuscan kale
    • 1 l vegetable broth
    • 50 g butter
    • 1 shallot
    • 1 cup of white wine
    • sliced almonds, toasted
    • extra virgin olive oil
    • salt & pepper



    STEP 1

    In a large pot, sauté the chopped shallot in a drizzle of olive oil, add the sliced Savoy cabbage, the spinach and a ladle of hot broth, cooking over medium heat for 20 minutes. When cooked, purée with an immersion blender and season with salt and pepper to taste.


    STEP 2

    Arrange the sliced almonds and Tuscan kale leaves on a baking sheet lined with baking paper, dress with a drizzle of olive oil, salt and pepper and bake in a preheated oven at 180°C for 5-10 minutes, until crispy.

    STEP 3

    Make the risotto by toasting the rice for a few minutes in a little olive oil.


    STEP 4

    Pour in a cup of white wine and continue cooking for 15 minutes, adding ladles of boiling broth, and stirring carefully.

    STEP 5

    When the rice is completely cooked, add the puréed cabbage, turn the heat off and melt in a knob of butter and the grated Grana Padano Riserva.

    STEP 6

    Serve the risotto hot with the crispy Tuscan kale and toasted sliced almonds.