Cavolo nero and borlotti risotto with rosemary

Ingredients

For 1 serving

• Carnaroli rice65 g
• Tuscan kale120 g
• Cooked borlotti beans120 g
• Onion40 g
• Garlic1 clove
• Rosemary2 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Cayenne pepper1 pinch
• Saltto taste

Contains: celery,

In season: October – February

Method

1. Heat the vegetable stock in a small pan and keep it hot. Wash the cavolo nero, strip out the central ribs and cut the leaves into strips; peel and chop the onion and garlic; rinse the borlotti beans.
2. In a heavy pan heat the oil over a medium-low heat and fry the onion, garlic and rosemary sprig for 3 minutes, until the onion is translucent; add the cavolo nero and wilt it for 5 minutes, stirring, with a splash of stock.
3. Remove the rosemary, add the Carnaroli rice and toast for 2 minutes, stirring, until the grains are glossy.
4. Cook for 17 minutes, adding the hot stock a little at a time and stirring often, until the rice is al dente; season with salt halfway.
5. For the last 3 minutes add the borlotti beans, mashing some of them with the spoon to bind the risotto; finish with the chilli powder and season with salt.