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Kale, Fennel and Lemon Risotto

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 2-3

INGREDIENTS
½ tablespoon extra virgin olive oil
½ large leek, finely chopped
(white part only)
1 clove garlic, peeled and chopped
½ long red chilli, sliced thinly into rounds
½ bulb fennel, finely chopped
1 cup Arborio rice
¼ cup verjuice
750ml hot vegetable stock
1 teaspoon lemon thyme
1 teaspoon finely chopped preserved lemon
150g kale
¼ cup finely grated parmesan
sea salt and freshly ground black pepper
To serve:
¼ cup toasted pine nuts
½ tablespoon crispy fried capers
¼ cup finely grated parmesan

METHOD
1. Place olive oil in a large non-stick saucepan over a low heat. Add the leek, garlic, chilli and fennel, cover and cook for 10 minutes or until leek and fennel are soft but not coloured.

2. Increase heat to medium-high, add rice, stirring until well-coated and beginning to crackle. Quickly add verjuice, stirring until absorbed. Add ladleful’s of hot stock, stirring continuously until absorbed, continuing until all the stock has been added and the risotto has become thick and creamy. Add the thyme, preserved lemon and kale for the final five minutes of cooking, followed by the final ladleful of stock. Once the stock has been absorbed, cover and allow the risotto to stand for 10 minutes.

3. To finish risotto add the parmesan and seasoning, stirring until well combined.

4. To serve, scatter on top the toasted pine nuts, fried capers and extra parmesan.