Winter Risotto with Kale, Fennel Seed, and Parmesan

🥘 Ingredients

• Arborio rice
  1 ½ cups
• Parmesan cheese
  ½ cup
• almonds
  ¼ cup
• butter
  2 tbsp
• fennel seeds
  1 tbsp
• garlic
  2 cloves
• kale
  1 bunch
• olive oil
  2 tbsp
• parsley
  1 small bunch
• sour cream
  2 tbsp
• veggie stock concentrate
  1 tbsp
• walnuts
  ½ cup
• yellow onion
  1

🍳 Cookware

• medium pot
• large pan

1. 1

   In a medium pot , heat veggie stock concentrate and 3 cups water over low heat. Keep warm.

   veggie stock concentrate: 1 tbsp
2. 

   2

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

   yellow onion: 1, kale: 1 bunch, parsley: 1 small bunch, walnuts: ½ cup, almonds: ¼ cup, garlic: 2 cloves
3. 3

   Heat a large pan over medium heat. Add the walnuts and cook, tossing, ⏱️ 2 minutes until toasted and fragrant. Transfer to a plate. Add fennel seeds to the pan and toast ⏱️ 1 minute until fragrant. Set aside.

   fennel seeds: 1 tbsp
4. 

   4

   Wipe pan clean and heat 1 tbsp olive oil over medium-high heat. Add onion and garlic, cooking and tossing ⏱️ 2 minutes until just softened. Season with salt and pepper. Add Arborio rice , toss to coat in oil, and cook ⏱️ 2 minutes until translucent.

   olive oil: 2 tbsp, Arborio rice: 1 ½ cups
5. 

   5

   Reduce heat to medium-low. In ¼ cup increments, add the warm stock to the pan, stirring frequently until each addition is absorbed by the rice. Continue this process until the rice is almost al dente and a loose, creamy sauce has formed, ⏱️ 25 minutes .
6. 

   6

   When about ½ cup stock remains, add the kale, chopped parsley, and fennel seeds to the risotto. Continue to cook until all the stock is absorbed, the kale is tender, and the rice is al dente.
7. 7

   Remove pan from heat and stir in Parmesan cheese , 2 tbsp butter , and sour cream . Taste and season with salt and pepper. Serve sprinkled with the chopped walnuts, almonds, and reserved parsley leaves.

   Parmesan cheese: ½ cup, butter: 2 tbsp, sour cream: 2 tbsp