Kale and Lemon Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blanch kale for 1 minute in boiling water. Drain and refresh in ice-cold water.

Step 2

In a food processor, blend kale to a puree. Add a splash of water as needed. Set aside

Step 3

Melt half the butter in a large sauce pan and saute the onion and celery for about 7 minutes until soft.

Step 4

Add the garlic and half the lemon zest; fry until fragrant, then add the rice and toast until edges are turning translucent, about 3 minutes.

Step 5

Put the stock and 500ml of water in a pan and heat over a medium heat.

Step 6

Pour in the wine and let it bubble down and evaporate (about 30 sec).

Step 7

Spend around 20-25 minutes pouring in ladlefuls of hot stock one at a time stirring all the time and letting each ladleful absorb before adding the next.

Step 8

Finally stir in kale, heat through, then beat in remaining butter and pecorino.

Step 9

Add lemon juice to taste, scatter over remaining zest and serve with extra pecorino