In this dish you can replace the kale with green asparagus, which taste absolutely gorgeous.

• 1 teaspoon of olive oil
• 1 onion, chopped
• 1 clove of garlic, chopped
• 350 g arborio rice (risotto rice)
• 4 tablespoons of white wine
• 1 l. vegetable broth
• 200 g kale, shredded
• 100 g mushrooms (own choice)
• 50 g parmasan cheese, grated
• a pinch of salt and pepper

Heat the olive oil in a large frying pan and fry the onion and garlic for 2-3 minutes. Then add the mushrooms.

Add the rice and fry for 1 minute. Add the wine and reduce by half. Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed.

Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan. Stir well and it is ready for serving.

Back to recipes