3- GRAIN RISOTTO WITH KALE AND SWEET POTATO

Prep 5mins Cook 25mins Serves 4

INGREDIENTS

• 1.5L veg stock • 1 tbsp olive oil • 1 onion, sliced • 2 cloves garlic, crushed • 1 stick celery, chopped • 350g 3-grain risotto rice • 2 sweet potatoes, cubed • 1 tsp ground cumin • 2 sage leaves, finely chopped • 100g kale • 75g parmesan, grated • Small knob butter

METHOD 1

Heat the stock in a saucepan. In another large pan, gently sauté the onion, garlic and celery in the oil for 5mins. Add the rice, stir for 2mins then add the sweet potato.

2

Stir in the hot stock, a ladle at a time, ensuring each ladleful is absorbed before adding the next. After 18-20mins the rice should be almost ready.

3

Add the cumin, sage and kale, season and stir until the rice is soft and creamy and the kale is cooked. Turn off heat, stir in parmesan and butter, serve.