Kale is at its seasonal best round about now, plus it’s a superfood, packed full of vitamins and minerals which is another great reason to eat it at this time of year.
Our Kale and Bacon Risotto is a delicious way to eat kale and will make a refreshing change from all that Christmas fayre!
1 tbsp olive oil
1 onion finely chopped
1 crushed clove of garlic
a few rashers of thick bacon cut into strips or diced
350g risotto rice
4 tbsp white wine
1 litre vegetables stock
200g shredded kale
50g grated parmesan cheese
Fry the bacon in a dash of olive oil until crispy then set aside
Saute the kale in a dash of olive oil until crispy and set aside
Fry the onions and garlic gently until the onions become soft and clear
Add the rice, stir well and fry for a few minutes
Add the wine and heat through until the liquid has reduced by half
Add the stock a little at a time until the rice is tender and the liquid has been absorbed, this may take around half an hour. Add more water if there is not enough stock.
When the rice is cooked add the kale, bacon and parmesan cheese to the risotto, heat through until piping hot and season with salt and pepper as required.
For a nice additional touch sprinkle with some toasted pumpkin seeds before serving – delicious!
For everything you need to Grow Your Own take a look at Recycleworks.