Kale and Broccoli Risotto with Hazelnuts and Truffle Oil
Ingredients
•50g Naturli vegan butter
•1 large brown onion
•1 cup finely chopped celery
•1 tablespoon of salt
•Zest of 1 lemon
•2 cups of arborio rice
•1/2 cup white wine
•1 tablespoon stock powder
•1 tablespoon crushed garlic
•5 cups chopped and steamed kale
•1 tablespoon lemon thyme
•2 tablespoons nutritional yeast
•One large broccoli head of florets, chopped into small bite size pieces
•1/4 tsp black pepper
•2 tablespoons truffle oil
•1 cup roasted chopped hazelnuts
•70g vegan cheese, grated or finely chopped.
Method
Fry the onion and celery in the butter and salt
Add rice and glace it
Add wine and let it simmer down and alcohol burn off
Add lemon zest
Combine a large bowl full of boiling water and stock powder
Start adding stock one ladleful at a time
Once you’ve got the rice simmering in about a third of the stock, add the garlic, kale, nutritional yeast and thyme.
Keep adding one ladleful at a time and stirring constantly
When half the stock is used add the chopped broccoli florets, one tablespoon of the truffle oil and the cheese.
Keep adding stock until the rice is smooth and soft to bite, and the risotto is sloppy, not stiff. If you run out of stock just add more hot water.
When ready put in serving bowls with a handful of the hazelnuts, a drizzle more of truffle oil and fresh pepper.