Roasted Tomato and Kale Risotto
with Parmesan Cheese and Walnuts
Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm and bright spring dish. The fennel seeds add a unique flavour which is a subtle addition to this meal!
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
50 g
Shallot
56 g
Kale, chopped
6 g
Garlic
1 tsp
Fennel Seeds
2 unit
Vegetable Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
227 g
Grape Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Walnuts, chopped
(Contains Tree nuts)
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 and wash and dry all produce. If you run out of broth before the rice is cooked through, add water (1/2 cup at a time) and continue stirring until it's cooked.
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. Finely chop kale. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic, fennel seeds and vinegar. Cook, stirring often, until fragrant, 1-2 min.
Add 1 cup broth (use same amount for 4 ppl) 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 middle of oven, until tomatoes are golden-brown and start to burst, 10-11 min. (TIP: Keep your eye on them so they don't burn!)
After the last cup of broth has been stirred in and absorbed, rice should be tender and texture creamy. (NOTE: The entire process should take 28-30 min.) Add Parmesan and kale. Stir often, until kale wilts, 3-4 min. Stir in tomatoes. Season with salt and pepper.
Divide risotto between bowls. Sprinkle over walnuts.
