A delicious dish, full of flavour
This recipe does take some time to put together but is worth the wait, and will be sure to impress. It is perfect for a special occasion or for a dinner party.
Servings
4
Prep time:
15min
Cook time:
45min
Difficulty:
Easy
Ingredients
- 200g risotto rice
- 150g kale
- 100g cavolo nero
- 75g butter
- 50g pecorino
- 30g anchovy fillets (optional)
- 2 trout fillets
- 2 cloves of garlic
- 2 shallots
- 1tbsp olive oil
- 1 lemon
- 1 vegetable stock cube
We have topped this kale risotto with trout fillets, however you can also top with other fish- such as salmon fillets, hake fillets or even prawns.
We also added some anchovy fillets for a bit of extra flavour- but these are optional.
Step by Step Instructions
Step 1
First, prepare the ingredients: peel and thinkly slice the shallots, and peel the garlic cloves. For the kale remove any thick stems, then chop both into inch-sized pieces. Seat aside. Do the same for the cavolo nero and, and set aside in a seperate bowl.
Step 2
Boil some water in a pan, then blanch the kale for around 2 minutes. Drain, and rinse in cold water. Drain again, then add to a food processor. Once cooled, blend until smooth. It may be necessary to add some water to help blend the kale. Set aside.
Step 3
Next, cook the risotto. First, melt 50g of the butter in a pan, then add the shallots, and cook for 5 minutes on medium heat. Using a garlic press, crush in the garlic cloves, mix, then cook for 3 minutes.
Step 4
Add risotto to the pan, and fry the rice for around 3 minutes. Boil around 600ml of water, and add in the vergetable stock. Add 100ml of this to the pan, then over the next 20 minutes, add 100ml of water every 4-5 minutes of so, mixing well each time.
Step 5
Next, you need to cook the trout. Add 1 tbsp of olive oil to a frying pan, then once heated on medium heat add the trout, salt and pepper to each, and cook for around 3 minutes on each side.
Step 6
While the trout is cooking, cook the cavolo nero: in a seperate pan melt the remaining butter, then add the chopped cavolo nero, and cook for around 5 minutes on medium heat.
Step 7
The risotto should be almost cooked by now. Add the blended kale to the risotto, then add salt and pepper. Grate in the pecorino, mix well and cook for a final 5 minutes.
Step 8
The dish is almost ready to plate up. Add half of the cavolo nero into the risotto, and set aside the remainder for the garnish. To plate up, add a serving of the risotto first, then top with some of the trout fillet, add some anchovy fillets if using, and some of the crispy cavolo nero.
Step 9
Finally, cut the lemon in half and squeeze over the dish. The dish is now ready to serve. Enjoy!
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