White risotto with cavolo nero and heirloom tomatoes

This recipe is a white risotto with cavolo Nero and heirloom tomatoes served on the top. Cavolo Nero is basically Italian kale, it's lemony with a slight bitterness and it extended the flavours of a simple risotto very nicely. I haven't made risottos for a while, so it was a nice dish to have for a change. Here is how I made this one.

Ingredients

1 large onion

4 garlic cloves

1 tbsp olive oil

25 g butter

250 g arborio rice

150 ml dry white wine

1 l vegetable stock

100 g vegetarian pasta cheese

50 g aged havarti cheese

Salt to taste

200 g cavolo nero

15 g butter

2 large heirloom tomatoes

1 tbsp olive oil

Salt to taste

Pepper to taste

125 g buffalo mozzarella

Method

Chop the onion and garlic finely and start cooking them in olive oil. Shortly after add the butter and arborio rice. Stir and then add the white wine, let it absorb and then add a few ladles of the vegetable stock. Let simmer under lid and keep adding vegetable stock and stirring until the rice is cooked. In the end make the cheese and salt additions.

Once the risotto is almost done, quickly sauté the cavolo nero pieces in a separate pan in butter.

Quarter the tomatoes and quickly fry them in a hot pan and season with salt and pepper.

Combine the rice, tomatoes and cavolo nero and tear some mozzarella pieces on the top and then serve.

I want to share the recipe with Eat Your Greens, which Shaheen is hosting this month, and I am the co-host of the challenge.

Your VegHog