Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm and wintery delight. The roasted tomatoes add a subtle tangy brightness to this comfort-in-a-bowl dinner!
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/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Walnuts, chopped(ContainsTree Nut/Noix)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
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. While broth comes to a boil, peel, then mince or grate the garlic. Finely chop the kale.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the onions and leeks. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add the rice, garlic and vinegar. Stir for 1-2 min.
Add 1 cup of broth from the medium pot to the pan with the rice. Stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed and the texture is creamy and rice is tender, 28-30 min.
While the risotto cooks, toss the tomatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the tomatoes start to burst and are golden-brown, 10-11 min. (TIP: Keep your eye on them so they don't burn!)
When the last cup of broth has been absorbed and rice is tender and creamy, add the Parmesan and kale. Stir together until the kale wilts, 3-4 min. Stir in the roasted tomatoes, then season with salt and pepper.
Divide the risotto between bowls. Sprinkle the walnuts over top.