Brown rice risotto with lentils and cavolo nero

Ingredients

For 1 serving

• Brown rice65 g
• Cooked lentils120 g
• Tuscan kale100 g
• Onion30 g
• Carrots40 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: November – February

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel the onion and carrot and chop them finely; chop the rosemary needles. Wash the cavolo nero, remove the central rib and cut the leaves into thin strips. Rinse and drain the cooked lentils.
2. Heat the olive oil in a saucepan over medium heat and fry the onion, carrot and rosemary for 4–5 minutes, until the onion is translucent.
3. Add the brown rice and toast it for 2 minutes, stirring; deglaze with the white wine and let it evaporate.
4. Cook for 35 minutes over medium-low heat, adding the hot stock a ladle at a time once the previous one is absorbed and stirring now and then; brown rice needs more time and liquid, so if the stock runs out use hot water. Add the cavolo nero for the last 10 minutes.
5. When the rice is tender but still al dente, add the lentils and warm through for 3 minutes, stirring, until hot; adjust the salt and finish with a grind of black pepper.