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)
- 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.
- Wash the parsley.
- Peel and cut the scallion.
- Peel and press the garlic.
- Wash and rinse the rice.
- Prepare the vegetable stock.
- Heat the olive oil in a wok or big frying pan, add the sliced kale and stir fry for a couple of minutes.
- Add the scallion and asafoetida (or garlic) to the kale and fry some more until the scallion is golden.
- Add the rice, fry for at least 5 minutes or until the rice is translucent.
- Add the wine and stir until it’s dissolved.
- Add the vegetable stock spoon by spoon until completely absorbed in the risotto (takes about 15-20 minutes) while frequently stirring.
- Add the cashew butter, tamari sauce and plant based cream until your risotto has it’s desired consistency.
- 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