Green Risotto with Savoy Cabbage, Crispy Kale, Toasted Almonds and Grana Padano Riserva
Medium
4 people
60 min
Lactose Free
Ingredients
- 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
Preparation
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.
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.
Make the risotto by toasting the rice for a few minutes in a little olive oil.
