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!
Vegetable Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Walnuts, chopped(ContainsTree Nut/Noix)
Salt and Pepper*
Preheat the oven to 450°F (to roast tomatoes). Start prepping when the oven comes up to temperature! 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.
Wash and dry all produce.* In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates. Cover and bring to a gentle boil over medium heat. Meanwhile, peel, then mince or grate garlic. Peel, then cut shallots into 1/4-inch slices. Finely chop kale.
Heat a large non-stick pan over medium heat. When the pan is 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 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.
To the large non-stick pan, add 1 cup broth (use same amount for 4 ppl) from the medium pot. 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.
Meanwhile, on a baking sheet, toss tomatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until tomatoes start to burst and look golden-brown, 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.