Name: Cavolo Nero & Wild Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian, Italian-Inspired
Ingredients: 25g Butter; 1 Onion; 4 Garlic Cloves; 200g Cavolo Nero; 250g Arborio Rice; 200ml White Wine; 1.5 Litres of Vegetable Stock; 80g Parmesan (Or Vegetarian Alternative); 500g Mixed Mushrooms; 1 Tbsp Olive Oil; A Handful of Parsley (15g); 1 Lemon; 100ml Single Cream; Salt; Black Pepper

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We’ve added some extra greens to this risotto by throwing in cavolo nero – high in fibre and calcium – and finished it with garlicky mushrooms and Parmesan.

Cavolo Nero & Wild Mushroom Risotto

Melt the butter in a large high-sided frying pan over a low-
medium heat. Finely dice and add the onion and cook for about
10 mins until soft but not brown. Thinly slice and add 2 of the
garlic cloves and cook for another 2 mins.


Bring a saucepan of salted water to the boil. Strip the cavolo
nero from its stalks, roughly chop the leaves and boil for 5 mins.
Drain and blitz in a blender until smooth, adding water to blend.


Once the onions are cooked, add the rice and cook for about a
minute, stirring, until the rice is turning translucent at the edges.


Pour in the wine, turn the heat up to medium and let it bubble
away until almost completely evaporated.


Now begin adding stock, a ladleful at a time, stirring as you go
and only adding more stock once each ladle has been absorbed.
Once all of the stock has been absorbed, the rice should be rich and
creamy and almost cooked through but still with a little bite.


Spoon in the cavolo nero purée and finely grate in half the
Parmesan. Cook for another minute, then turn the heat to super
low, cover and keep warm while you cook the mushrooms.


Thinly slice the mushrooms, then heat the olive oil in a large pan
over a high heat. Add the mushrooms and fry with a pinch of salt
until browned.


Once the mushrooms have some colour, finely chop the
remaining 2 garlic cloves and parsley (stalks and all). Add to the
mushroom pan and cook for another minute or so. Turn off the
heat, squeeze in the juice of the lemon and toss.


Warm the cream in a small pan but turn off the heat when it
starts to steam. Grate in the remaining Parmesan, grind in about
a teaspoon of black pepper and stir until the Parmesan has melted
and the mix is thick and creamy.


Plate up the risotto and top with the garlicky mushrooms and a
drizzle of the Parmesan cream.


So delicious!… I’ve recommended this to everyone!!

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Jordon Ezra King

Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.

Fresh Mob

Italian

Italian-Inspired

Cavolo Nero
&amp; Wild Mushroom
Risotto

Cavolo Nero Risotto

Dinner

Melt the butter in a large high-sided frying pan over a low-
medium heat. Finely dice and add the onion and cook for about
10 mins until soft but not brown. Thinly slice and add 2 of the
garlic cloves and cook for another 2 mins.

Bring a saucepan of salted water to the boil. Strip the cavolo
nero from its stalks, roughly chop the leaves and boil for 5 mins.
Drain and blitz in a blender until smooth, adding water to blend.

Once the onions are cooked, add the rice and cook for about a
minute, stirring, until the rice is turning translucent at the edges.

Pour in the wine, turn the heat up to medium and let it bubble
away until almost completely evaporated.

Now begin adding stock, a ladleful at a time, stirring as you go
and only adding more stock once each ladle has been absorbed.
Once all of the stock has been absorbed, the rice should be rich and
creamy and almost cooked through but still with a little bite.

Spoon in the cavolo nero purée and finely grate in half the
Parmesan. Cook for another minute, then turn the heat to super
low, cover and keep warm while you cook the mushrooms.

Thinly slice the mushrooms, then heat the olive oil in a large pan
over a high heat. Add the mushrooms and fry with a pinch of salt
until browned.

Once the mushrooms have some colour, finely chop the
remaining 2 garlic cloves and parsley (stalks and all). Add to the
mushroom pan and cook for another minute or so. Turn off the
heat, squeeze in the juice of the lemon and toss.

Warm the cream in a small pan but turn off the heat when it
starts to steam. Grate in the remaining Parmesan, grind in about
a teaspoon of black pepper and stir until the Parmesan has melted
and the mix is thick and creamy.

Plate up the risotto and top with the garlicky mushrooms and a
drizzle of the Parmesan cream.

Dinner Party

Comfort

Butter

Gram

Onion

Garlic Clove

Garlic

Cavolo Nero

Arborio Rice

Rice

White Wine

Millilitre

Vegetable Stock

Parmesan

Mixed Mushroom

Mushroom

Olive Oil

Tablespoon

Parsley

Lemon

Single Cream

Salt

Black Pepper

Risottos

Guest Home

Recipes

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