Summer Risotto
with Wilted Kale and Parmesan Cheese
Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm dish of delight. The roasted tomatoes add a subtle tangy brightness to this comfort-in-a-bowl dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Arborio Rice
113 g
Baby Kale
6 g
Garlic
2 unit
Vegetable Broth Concentrate
½ cup
Parmesan Cheese, shredded
(Contains Milk)
227 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Walnuts, chopped
(Contains Tree nuts)
56 g
Onion, chopped
56 g
Leek, sliced
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a boil, peel, then mince or grate garlic. Finely chop kale.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and leeks. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic and vinegar. Stir for 1-2 min.
Add 1 cup of broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
While risotto cooks, toss tomatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tomatoes start to burst and are golden-brown, 10-11 min. (TIP: Keep your eye on them so they don't burn!)
When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low. Add Parmesan and kale. Stir together until kale wilts, 3-4 min. Stir in roasted tomatoes, then season with salt and pepper.
Divide risotto between bowls. Sprinkle walnuts over top.
