Kale & Leek Risotto with Hazelnuts and Chia Seeds
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 30 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Arborio Rice | ½ cup | 1 cup |
| Kale | 4 leaves | 8 leaves |
| Leek | 1 | 2 |
| Onion | 1 | 2 |
| Garlic | 3 cloves | 6 cloves |
| Hazelnuts | 20 gr | 40 gr |
| Lemon | 1 | 2 |
| Chia seeds | 1 tbsp | 2 tbsp |
| Stock cube | 1 | 2 |
| Nutritional yeast | 2 tbsp | 4 tbsp |
| *Olive oil | 7 tbsp | 14 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve |
|
| Energy | 362Kj |
| Protein | 2.8g |
| Fat, Total | 3.4g |
| – Saturated | 0.2g |
| Carbohydrates | 9.7g |
| – Sugars | 1.5g |
| Sodium | 191g |
| Allergens | Gluten Free, Hazelnuts |
TOOLS: Large Saucepan, Blender, Wooden spoon
METHOD
1
PREP
Finely slice onion ● halve leek lengthwise and slice in half rings ● wash leek to remove dirt ● roughly chop up kale into bite size bits including stems ● boil 2(4) cups of water in a kettle or pan
2
COOK
Place saucepan on medium heat with 2(4) tbsp of oil ● add onion and leek, cook for 4-5 minutes ● add rice, cook for 1 more minute ● add 2(4) cup(s) of the boiling hot water and stock cube ● turn to a low ● let liquid absorb until rice is al dente (around 15 minutes) stir frequently
3
BLEND
Place into a blender: kale, juice of lemon, garlic, nutritional yeast, 1/3(2/3) cup of water, 5(10) tbsp of olive oil and salt & pepper ● mix all of this into a smooth paste ● taste, season if necessary and set aside
4
CHOP & CHECK
Roughly chop hazelnuts ● check risotto, if the rice is not quite al dente but has absorbed all the liquid, add some extra water
5
FINISH & SERVE
When the rice is al dente add the kale pesto into the risotto ● mix well and season if necessary ● place risotto into bowls and top with hazelnuts an chia seeds.
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.