Cavolo nero cream risotto with borlotti beans

Ingredients

For 1 serving

• Carnaroli rice70 g
• Tuscan kale150 g
• Cooked borlotti beans110 g
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Heat the vegetable stock and keep it hot; also bring a small pan of salted water to the boil. Meanwhile wash the cavolo nero and remove the central rib; peel and finely chop the onion; rinse the borlotti beans.
2. Blanch the cavolo nero leaves for 5 minutes, until tender; drain and blend them with half a garlic clove and a ladleful of stock into a smooth green cream.
3. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
4. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; halfway through add the borlotti and the cavolo nero cream.
5. When the rice is al dente turn off the heat, season with salt and stir vigorously for 30 seconds; serve with a drizzle of raw olive oil and freshly ground black pepper.