Method.
Prep Time: 15 minutes
Cook Time: 45 minutes
- Heat the oil in a heavy-bottomed pot over a medium-high heat and cook the onion and garlic for 5 minutes before adding in the kale and cooking again until the onion is soft and translucent.
- Rinse the grains then add these into the onion mixture and cook for a minute or two.
- Add the stock in ladleful-by-ladleful, stirring continuously and waiting for the liquid to absorb before adding another.
- Once all the stock has been absorbed check to see that the grains are cooked and if not add more, little by little until they are cooked through.
- Puree half the peas using a stick blender and add this, along with the whole peas to the risotto and cook for a further minute or two.
- Remove from the heat, add 20g of the butter then stir in half of the parmesan cheese, reserving a little to garnish with.
- Heat the remaining butter in a heavy bottomed frying pan then add in the sage leaves and fry until crispy.
- Divide the risotto between four bowls then top with the salmon followed by the remaining cheese then the sage leaves and melted butter before serving.
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Product used in this recipe.
Shopping list.
1 x Aoraki Pōhutukawa Smoked Salmon 180g
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
100g cavolo nero or kale leaves, stalks removed, finely chopped
1 cup grains (mixture quinoa, rice – white, brown, wild & buckwheat)
5 cups hot vegetable stock
2 cups peas
1 teaspoon thyme leaves, picked from stalks
1 teaspoon finely chopped rosemary leaves
60g Butter
50g Parmesan cheese
40 Sage leaves
