Winter Risotto with Kale, Fennel Seed, and Parmesan

🥘 Ingredients

• Parmesan cheese
  2 oz
• almonds
  2 oz
• arborio rice
  1.5 c
• butter
  4 tbsp
• fennel seeds
• garlic
  4 clove
• kale
  8 oz
• olive oil
  2 tbsp
• parsley
  ½ ounce
• sour cream
  2 oz
• veggie stock concentrate
  4 unit
• walnuts
  2 oz
• water
  3 c
• yellow onion
  2 unit

🍳 Cookware

• medium pot
• large

1. 1

   Heat the stock: In a medium pot , heat veggie stock concentrate and water over low heat, stirring occasionally, until warm.

   veggie stock concentrate: 4 unit, water: 3 c
2. 

   2

   Prep the ingredients: Halve, peel, and thinly slice yellow onion . Remove and discard ribs and stems from kale , then thinly slice the leaves. Chop parsley , reserving a few leaves for garnish. Roughly chop walnuts and almonds . Mince or grate garlic .

   yellow onion: 2 unit, kale: 8 oz, parsley: ½ ounce, walnuts: 2 oz, almonds: 2 oz, garlic: 4 clove
3. 3

   Optional step: In a large pan over medium heat, add the walnuts and cook, tossing, until toasted and fragrant ⏱️ 3 minutes . Repeat with fennel seeds and set aside.

   fennel seeds
4. 

   4

   Start the risotto: Heat 1 tablespoon olive oil in the large pan over medium-high heat. Add the onion and garlic and cook, tossing, until softened ⏱️ 3 minutes . Season with salt and pepper. Add arborio rice , toss to coat in the oil, and cook until the rice is translucent ⏱️ 2 minutes .

   olive oil: 2 tbsp, arborio rice: 1.5 c
5. 

   5

   Reduce heat to medium-low. In ¼ cup increments, add the warm stock to the pan and stir constantly until the liquid is absorbed. Continue this process until the rice is almost al dente and a loose, creamy sauce has formed, about ⏱️ 30 minutes .
6. 

   6

   Add the greens: When about ½ cup stock is left, add the kale, parsley, and fennel seeds to the risotto. Continue to cook, stirring, until all stock is absorbed, the kale is tender, and the rice is al dente ⏱️ 5 minutes .
7. 7

   Finish: Remove the pan from the heat and stir in Parmesan cheese , butter , and sour cream . Taste and season with salt and pepper. Serve sprinkled with the walnuts and reserved parsley leaves. Enjoy!

   Parmesan cheese: 2 oz, butter: 4 tbsp, sour cream: 2 oz