White risotto with corn, carrots and kale

SERVES 4

2tbsp extra virgin olive oil, plus extra for cooking

1 onion, finely chopped

400g arborio rice

1.3-1.5 litres chicken stock or water, warm

56g unsalted butter

1 bunch young heirloom carrots (around 6), trimmed, scrubbed and halved lengthwise

45g Tuscan kale, larger leaves torn or cut into pieces

2 ears corn, kernels cut from the cob

15g Italian hard cheese, grated plus extra, to garnish Heat the oil in a heavy saucepan or casserole over a medium-high heat. Add the onion and cook, stirring, for around 3 minutes, until soft and translucent. Add the rice and stir to coat with the oil. Cook for 1 minute further then stir in 480ml of the warm stock. Season to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Add 120ml of the stock and continue stirring for 20-25 minutes, adding more stock 120ml at a time, until the liquid has evaporated and the rice is al dente. Most of the liquid should be absorbed and the rice just cooked, with around 120ml of stock remaining.

While the rice cooks, heat another 1tbsp of oil and 1tbsp of the butter in a large frying pan over a medium-low heat. Add the carrots and brown slightly.

Add enough water to come around one-third of the way up the carrots and cook until just fork-tender, but still deep in colour. Add the kale and stir for a further 5 minutes, to wilt. Add the corn and cook for a further 1 minute, until the kernels turn bright yellow but are still crisp. Season the vegetables well and use a slotted spoon to remove them from the liquid.

Stir in another 120ml of stock to the risotto as needed; add the remaining 3tbsp of butter and the cheese and stir. Stir in the vegetables, or serve the risotto in bowls topped with the warm vegetables and some coarsely grated cheese.