Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
October 2018 — Ewan's Kale Risotto
Risotto has an ubdeserved reputation for being difficult to make, yet it is actually quite straighforward. Kale is abundant just now and this is a tasty way to enjoy it.
This recipe is vegetarian and needs no meaty embellishment, however if you want to make it meatatarian, adding in some diced chorizo
sausage with the onion works well. A bunch of 5 to 8 kale stalks is about right. I like to leave the ribs on as they give a nice crunch and for cooking, I use an elderly 2 litre Le Creuset enamelled cast iron casserole with a heavy lid.
This recipe is vegetarian and needs no meaty embellishment, however if you want to make it meatatarian, adding in some diced chorizo
sausage with the onion works well. A bunch of 5 to 8 kale stalks is about right. I like to leave the ribs on as they give a nice crunch and for cooking, I use an elderly 2 litre Le Creuset enamelled cast iron casserole with a heavy lid.
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Photos and text: Ewan
serves 3 to 4
Ingredients:
• 250-300g washed kale. Shred across at about 15mm (1⁄2 inch)
• 1 or 2 red onions, peeled and chopped
• Clove garlic, peeled, crushed and chopped
• 250g arborio rice (do not wash)
• 500ml vegetable stock – I make using 4 rounded teaspoons of Marigold Vegetable Bouillon powder dissolved in boiling water
• Splash of white wine (optional)
• Salt and freshly ground black pepper
• Curly parsley (optional), finely chopped
• Parmesan cheese (preferably in a piece)
• Olive oil
Method:
1. Gently fry the chopped onion and garlic over a low/medium heat until the onion softens.
2. Add the arborio rice and give it a good stir round to get it coated with the oil and leave on the
heat for a few minutes.
3. Make up the vegetable stock by adding 500ml boiling water to the stock powder.
4. Add about half the hot stock and the splash of wine if using, and give the rice a stir.
5. Add all the kale to the pan – or as much as you can force in!
6. Put on the lid and continuing to use a low/medium heat, leave for a few minutes. The steam
helps the kale to wilt down, so you might be able to add a bit more.
7. Remove the lid and start to stir everything round from time to time, whilst adding more stock in
stages as it is absorbed by the rice, taking care to make sure that the rice isn't sticking to the
base.
8. It takes about 15 mins before the rice is ready. Test it from time to time by fishing out a few
grains and tasting to check if “just” cooked through. The amount of stock needed varies
depending on the moisture in the kale, so don't worry is you have some left over; if you find
you need extra, just use a splash of hot water to let the rice finish cooking.
9. Check seasoning, and add a good few turns of freshly ground black pepper.
10. Remove from heat. Stir in the parsley if using and grate in a generous amount Parmesan cheese - at least 15 swipes down the small mesh side of the grater – and stir in.
11. Serve in shallow bowls, passing round the block of Parmesan and the grater.
Ingredients:
• 250-300g washed kale. Shred across at about 15mm (1⁄2 inch)
• 1 or 2 red onions, peeled and chopped
• Clove garlic, peeled, crushed and chopped
• 250g arborio rice (do not wash)
• 500ml vegetable stock – I make using 4 rounded teaspoons of Marigold Vegetable Bouillon powder dissolved in boiling water
• Splash of white wine (optional)
• Salt and freshly ground black pepper
• Curly parsley (optional), finely chopped
• Parmesan cheese (preferably in a piece)
• Olive oil
Method:
1. Gently fry the chopped onion and garlic over a low/medium heat until the onion softens.
2. Add the arborio rice and give it a good stir round to get it coated with the oil and leave on the
heat for a few minutes.
3. Make up the vegetable stock by adding 500ml boiling water to the stock powder.
4. Add about half the hot stock and the splash of wine if using, and give the rice a stir.
5. Add all the kale to the pan – or as much as you can force in!
6. Put on the lid and continuing to use a low/medium heat, leave for a few minutes. The steam
helps the kale to wilt down, so you might be able to add a bit more.
7. Remove the lid and start to stir everything round from time to time, whilst adding more stock in
stages as it is absorbed by the rice, taking care to make sure that the rice isn't sticking to the
base.
8. It takes about 15 mins before the rice is ready. Test it from time to time by fishing out a few
grains and tasting to check if “just” cooked through. The amount of stock needed varies
depending on the moisture in the kale, so don't worry is you have some left over; if you find
you need extra, just use a splash of hot water to let the rice finish cooking.
9. Check seasoning, and add a good few turns of freshly ground black pepper.
10. Remove from heat. Stir in the parsley if using and grate in a generous amount Parmesan cheese - at least 15 swipes down the small mesh side of the grater – and stir in.
11. Serve in shallow bowls, passing round the block of Parmesan and the grater.
