Kale risotto with parmesan

Get your greens with a delicious risotto full of flavour and topped with nutty parmesan cheese - this recipe's great served with roast chicken

Serves: 4
Preparation time: 10 minutes
Cooking time: 30-35 minutes

Nutritional information:
480kcals
23g protein
10g fat (of which 3g saturated fat)
75g carbohydrate (of which 2.5g sugars)
1.5g salt
2g fibre

What you need:

• 1 tbsp oil
• 1 onion, chopped
• 350g risotto rice
• 4 tbsp white wine
• 1 litre chicken or vegetable stock
• 200g shredded kale
• 50g Parmesan cheese, grated

What you do:

1. Heat the oil in a large frying pan and fry the onion for 2-3 minutes. Add the rice and fry for 1 minute. Add the wine and reduce by half.
2. Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed, which will take about 20-25 minutes.
3. Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan. Stir well and serve with roasted chicken.

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