22 March 2016

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.


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


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


  1. Thank you so much for your recipe. I do love cavolo nero and its unique texture, sadly I didn't grow any this year to enjoy.

    1. Oh yes, that would be a very good one to grow. I'll have to keep it in mind.


Thanks for reading! I would very much appreciate any comments or suggestions from you.