Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm and bright spring dish. The fennel seeds add a unique flavour which is a subtle addition to this meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk)
White Wine Vinegar(ContainsSulphites)
Walnuts, chopped(ContainsTree nuts)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. If you run out of broth before the rice is cooked through, add water (1/2 cup at a time) and continue stirring until it's cooked.Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. Finely chop kale. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic, fennel seeds and vinegar. Cook, stirring often, until fragrant, 1-2 min.
Add 1 cup broth (use same amount for 4 ppl) to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
While risotto cooks, toss tomatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until tomatoes are golden-brown and start to burst, 10-11 min. (TIP: Keep your eye on them so they don't burn!)
After the last cup of broth has been stirred in and absorbed, rice should be tender and texture creamy. (NOTE: The entire process should take 28-30 min.) Add Parmesan and kale. Stir often, until kale wilts, 3-4 min. Stir in tomatoes. Season with salt and pepper.
Divide risotto between bowls. Sprinkle over walnuts.