Kale risotto Ⓥ

November 15, 2015 by Ambika Yoga Leave a comment

Kale is in season again, yes! I wanted to make risotto and the recipe called for some type of grean beans that I didn’t have. But I did have kale 🙂 So I adapted the recipe by one of my favorite bloggers and cookbook writers: Marie Laforêt and made a delicious kale risotto. I used more cream than the original recipe asked for.

Ingredients (3 portions)

• 4 to 5 leaves of kale
• 200 g risotto rice (Arborio)
• 1 tsp asafoetida (or 1-2 garlic cloves)
• 1 scallion
• 1 l of warm/ hot vegetable stock
• 80 ml dry white wine
• 2 tsp cashew butter
• 2 tbsp tamari or shoyu sauce
• 4 tbsp soy or another plant based cream
• olive oil
• salt & pepper
• fresh parsley (optional)

Preparation

1. Wash and dry the kale, cut the leaves from the stems (discard the stems or use them in your slow juicer), cut the leaves into small slices.
2. Wash the parsley.
3. Peel and cut the scallion.
4. Peel and press the garlic.
5. Wash and rinse the rice.
6. Prepare the vegetable stock.
7. Heat the olive oil in a wok or big frying pan, add the sliced kale and stir fry for a couple of minutes.
8. Add the scallion and asafoetida (or garlic) to the kale and fry some more until the scallion is golden.
9. Add the rice, fry for at least 5 minutes or until the rice is translucent.
10. Add the wine and stir until it’s dissolved.
11. Add the vegetable stock spoon by spoon until completely absorbed in the risotto (takes about 15-20 minutes) while frequently stirring.
12. Add the cashew butter, tamari sauce and plant based cream until your risotto has it’s desired consistency.
13. Add parsley, salt & pepper to taste (not much salt is needed as the stock and the soy sauce will add salt).

Serve with a serving of (homemade) vegan Parmesan.

Inspired by Marie Laforet’s VEGAN cookbook