Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian kale capture spring in all it’s glory in this easy-to-make recipe. Enjoy…
For the Kale…
2 large handfuls of baby Red Russian kale, washed, dried, ribs removed, torn into pieces and drizzled with EVOO. Set aside.
For the Carrots…
4 large carrots, peeled, diced, drizzled with EVOO and roasted on a jelly roll pan in a preheated 400 degrees oven until the edges start to brown. Remove from oven and spread the kale on top of the carrots. Return to the oven to roast until kale is crispy.
2 medium carrots, peeled and cut into 2 inch rounds and steamed until al dente when pierced with a knife then… pureed in a blender with a ladle or two of chicken stock.
For the Soffrito…
Enough extra virgin olive oil to coat a wide bottom sauté pan
1 small yellow onion, chopped coarsely
2 shallots, chopped coarsely
Generous pinch of Maldon Sea Salt Flakes
For the Risotto…
2 cups Aborio Rice
1 cup dry white wine
6+ cups hot chicken stock
For the Finish…
8 ounces of mild Gouda, grated
All the carrots and kale
Maldon Sea Salt Flakes and freshly ground white and black peppercorn mix to season.
For the Garnish…
Pea shoots, toasted chopped walnuts and fresh mint
To Make…
In a large, heavy, wide bottomed pan over a medium flame, heat enough extra virgin olive oil so that it coats the bottom surface and until it’s hot but not smoking. Add the onions, shallots, and sea salt and cook until clear and soft, about 5 minutes or so. Stir. Mix in the rice until well coated and toast the rice for 2-3 minutes. Now… up the heat to medium-high, add the wine and cook until evaporated… about another 2-3 minutes.
Start to add hot stock a couple of ladles at a time and stirring until liquid is absorbed… turning down the heat as the rice thickens. This process should result in a creamy and tender but not overly soft risotto and should take about twenty minutes or so. Remove from the heat and stir in the Gouda a large spoonful or two of the carrot puree. Now fold in the roasted carrots and kale. Season to taste with Maldon Sea Salt Flakes and freshly ground peppercorns.
To Serve…
Plate each serving with a smear of carrot puree or a smear of Baby Arugula and Baby Kale Walnut Pesto and a large serving spoon of risotto. Now garnish with pea shoots, toasted chopped walnuts, mint and a drizzle of EVOO. Enjoy!
Baby Arugula and Baby Kale Walnut Pesto
Ingredients…
2 large handfuls of fresh, clean but dry baby arugula leaves
2 large handfuls of fresh, clean but dry baby kale leaves
2 large cloves of fresh garlic, peeled
2 Tablespoons of walnuts, toasted
3 Tablespoons freshly grated Parmigiano Reggiano
2 Tablespoons freshly grated Pecorino Romano
Up to 1/3 cup extra virgin olive oil
Maldon Sea Salt Flakes, optional
To Make…
Put the garlic clove and walnuts into the bowl of a food processor. Pulse a few times until ground. Add the Parmigiano Reggiano and the Pecorino Romano and pulse a few more times. Add the arugula and kale a handful at a time and pulse until coarsely chopped. Again, while pulsing… drizzle in the olive oil but make sure you don’t overwork the greens. Taste for seasoning and add a pinch of Maldon if needed.
To Store…
Spoon into jars, pour just enough olive oil to seal in the pesto then cover with a tight-fitting lid. Refrigerate until ready to use and up to a few days. Freeze up to several months.
