Today, the recipe for a risotto with kale and growth, delicate and easy to prepare. If you love the delicate risotto, with hints of mineral but a balanced taste, You must try it. I remind you that the cabbage is a vegetable that contains many antioxidants and helps prevent many types of cancer. Then, when it is in season, It should be eaten as often as possible. for that, I suggest you take a look at all my RECIPES WITH BLACK CABBAGE, among which you will also find it tasty BLACK CABBAGE boiled with potatoes and rehearsed in a pan, with the VIDEO RECIPE on my YouTube channel to clean perfectly the cabbage without waste.
Despite the appearance, In addition, the cabbage is a vegetable taste is polite and well matches the delicacy of Chari. Indispensable for a good risotto is a good vegetable stock, to give flavor to the whole: the use of cabbage waste, along with carrots, onions and celery, to create the perfect broth. With this risotto will make a beautiful picture, although it is really quick and easy to prepare.
Finally, risotto with kale and growth is also healthy because it is a risotto without butter, as for cream you use crescenza. That already has its amount of fat and will give your risotto a unique creaminess. And don't forget a good grind of black pepper, in this dish really makes a difference. If you love risotto, do not waste all my RECIPES FOR RICE, with so many different and always delicious ingredients. Have a good day.
RISOTTO WITH BLACK CABBAGE AND CRESCENZAPrint This
- 320 grams of Carnaroli or Arborio rice
- 300 grams of cabbage
- half fresh scallions
- 150 grams of cheese, soft
- 2 liters of broth made with a carrot, an onion, a bay leaf and half a stalk of celery
- 6 Tablespoons extra virgin olive oil
- salt and pepper
- half a glass of dry white wine
Prepare the risotto with kale and growth is simple. Wash the Kale, remove the Central Coast hard and fibrous and finely chop all leaves dark green: look at this VIDEO RECIPE in which I show you step by step how to clean perfectly the cabbage without waste.
Mince the shallots and place in a saucepan with the olive oil, FRY and sauté joining little vegetable broth until it becomes transparent, then add the cabbage and sauté for 5 minutes. Finally, Add the rice and toast it, stirring occasionally, for 3-5 minutes.
Deglaze with white wine, allow to evaporate the alcohol and start to cook the risotto by adding slowly the broth. Salt and bring the cooking risotto all'onda.
Once the rice is cooked, adjust the salt if necessary and, remove from the heat, stir the risotto with crescenza cheese, diced, stirring until it is completely dissolved.
Serve the risotto with kale and growth after having generously sprinkled with freshly ground black pepper. Bon appétit!