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🍽️ Kale Risotto with Apples, Cranberries and Nuts

620 kcal · 30 min · 4 servings

Ingredients

• 300 g Riso Gallo (Arborio risotto rice)
• 0.25 stalk leek
• 2 cloves garlic
• 150 ml white wine
• 700 –800 ml hot vegetable broth
• 150 g Alpine cheese or Parmesan (freshly grated)
• 1 tbsp butter
• 3 –4 leaves kale
• 6 tbsp olive oil
• 0.5 lemon (juice)
• 1 tbsp maple syrup
• 50 g walnuts or pecans
• salt
• pepper from the mill
• 2 apples
• 150 g pecans
• 1 tbsp butter
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• salt
• pepper from the mill
• 8 tsp cranberry compote

Instructions

1. 1. Thoroughly wash the leek and the garlic clove.
2. 2. Chop both ingredients very finely.
3. 3. Heat two tablespoons of olive oil in a pan.
4. 4. Sauté the vegetables in it until they are soft and translucent.
5. 5. Add the risotto rice and stir briefly to coat it with the oil.
6. 6. Season the mixture with a pinch of salt.
7. 7. Deglaze the pan with white wine.
8. 8. Let the liquid evaporate completely.
9. 9. Gradually add some of the hot vegetable broth to the rice.
10. 10. Stir constantly.
11. 11. Keep adding small amounts of broth.
12. 12. Stop when the rice is soft but still has a slight bite.
13. 13. This process takes about 15 to 20 minutes.
14. 14. Wash the kale thoroughly.
15. 15. Cut the kale into small pieces.
16. 16. Place the kale pieces in a blender.
17. 17. Add 4 to 5 tablespoons of olive oil.
18. 18. Add lemon juice.
19. 19. Pour in 2 to 3 tablespoons of water.
20. 20. Add maple syrup.
21. 21. Add the nuts.
22. 22. Season with salt and pepper.
23. 23. Puree everything into a green paste.
24. 24. Stir the kale pesto into the finished risotto.
25. 25. Add freshly grated Parmesan.
26. 26. Add a small piece of butter.
27. 27. Season the risotto with salt and pepper.
28. 28. Add a little more broth if necessary to achieve the desired creaminess.
29. 29. Cut the apples into wedges.
30. 30. Heat some butter in a pan.
31. 31. Fry the apple wedges in it.
32. 32. Add the nuts.
33. 33. Fry the nuts briefly as well.
34. 34. Drizzle everything with maple syrup.
35. 35. Let the mixture caramelize slightly.
36. 36. Add lemon juice.
37. 37. Season the apple wedges with a little salt and pepper.
38. 38. Plate the kale risotto.
39. 39. Garnish the risotto with the fried apple wedges.
40. 40. Garnish the risotto with the nuts.
41. 41. Place two teaspoons of cranberry compote directly on top of the risotto on each plate.

Nutrition per serving

• kcal: 620
• Protein: 14 g · Fett/Fat: 30 g · Carbs: 73 g