Ingredients
180g kale (Curly or Pentland Brig works really well)
60g Butter
2 shallots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2 unwaxed lemons, zest of both, juice of 1
200g risotto rice
100ml dry white wine
1l chicken or vegetable stock
70g pecorino, grated plus extra to serve
Method
- Bring a large pan of water to the boil. Blanch the kale in it for a couple of minutes, drain, then refresh in ice cold water.
In a food processor, or using a stick blender, blend until you have a puree, adding a splash of water if you need to, set this aside.
2. Melt 30g of the butter in a large saucepan and fry the shallot and celery for about 8 minutes, until soft.
Add the garlic and half the lemon zest, fry until fragrant, then add the rice and fry this for a few minutes until the edges of the rice are turning slightly translucent.
Pour in the wine and let it bubble down and evaporate.
3. Next start pouring in the stock a few ladleful’s at a time stirring between the spoonful’s. Stir in the kale puree, heat through and then beat in the remaining butter and the pecorino. Add the lemon juice to taste, scatter over the remaining lemon zest and serve.
