Risotto is the ultimate cold-weather dish. Earthy kale pairs with nutty Parmesan and walnuts for a warm and seasonal dish. The unexpected flavor of fennel seed is a subtle yet unique addition to the meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Heat the stock: In a medium pot, heat the stock concentrates and 3 cups water over low heat.
Prep the ingredients: Halve, peel, and thinly slice the onion. Remove and discard the ribs and stems from the kale, then thinly slice the leaves. Chop the parsley, reserving a few leaves for garnish. Roughly chop the walnuts. Mince or grate the garlic.
Optional step – Toast the walnuts and fennel seeds: Heat a large pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes, until toasted and fragrant. Repeat with the fennel seeds and set aside.
Start the risotto: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the onion and garlic and cook, tossing, for 2-3 minutes, until just softened. Season with salt and pepper. Add the rice, toss to coat in the oil, and cook for an additional 2-3 minutes, until the rice is translucent.
Reduce heat to medium-low. In ¼ cup increments, add the warm stock to the pan and stir frequently, until the liquid absorbed by the rice. Continue this process until the rice is almost al dente and a loose, creamy sauce has formed, about 25-30 minutes.
Add the greens: When ½ cup stock is left, 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.
Finish: Remove the pan from the heat and stir in the Parmesan, 2 tablespoons butter, and the sour cream. Taste and season with salt and pepper. Serve sprinkled with the chopped walnuts and reserved parsley leaves. Enjoy!