You can vary a lot with kale, such as with this delicious creamy kale risotto with crispy salami
Heat a pan with 500 to 600 ml of water and dissolve the stock cube in it. Finely chop the onion and garlic. Fry in a pan with a little oil. After 2 minutes, add the risotto rice and stir-fry for a while. Deglaze with a splash of white wine. When this is incorporated, add about a tablespoon of stock. Let this also be absorbed by the risotto rice and stir occasionally. Then add the kale and let it wilt through the rice. In between, add the stock little by little. You may have a little broth left over. Meanwhile, fry the salami in a dry frying pan until crisp and let it drain.
After a total of about 25 minutes of gentle cooking, the risotto is ready. Taste to see if it is cooked but still has a small bite, you don’t want a stew. Then stir in a knob of butter and the cheese. Serve the kale risotto with some crumbled crispy salami and pine nuts and possibly some extra cheese.
Source: Leukerecepten by leukerecepten-nl.
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