Cavolo nero and cannellini bean risotto

Ingredients

For 1 serving

• Carnaroli rice70 g
• Tuscan kale120 g
• Cooked cannellini beans120 g
• Onion30 g
• Garlic1 clove
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Red wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat; also put a small pan of water on to boil. Wash the cavolo nero and remove the central rib. Rinse and drain the cannellini and blend half of them with a ladle of stock until smooth. Peel and chop the onion, crush the garlic and chop the rosemary needles.
2. When the water boils, salt it and blanch the cavolo nero for 3 minutes, until soft; drain, squeeze and chop it.
3. Heat the olive oil in a saucepan over medium heat and fry the onion, garlic and rosemary for 3 minutes, until the onion is translucent; discard the garlic, add the rice and toast it for 2 minutes, then deglaze with the red wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the cavolo nero, the whole beans and the bean purée halfway through. It is ready when the rice is al dente and creamy; taste and adjust the salt.
5. Rest for a minute off the heat and serve with a pinch of chilli.