Cavolo nero risotto with sweet roasted carrots

Adapted from For the Love of Food by Dennis Cotter

For the Love of Food is a really fun and very bonkers vegetarian cookbook. I really recommend it for creative and adventurous cooks who want to push the boat out. I have simplified this recipe from the original, but its still one of the most involved things I have made in a long time. I don’t usually make things that involve so many pots and pans, but it really was no trouble at all.

I normally find following recipes very tricky, because I’m not very good at concentrating, or doing what I’m told. I saw this hanger trick on a Buzzfeed a while ago but this is the first time I tried it. It worked really well and having something to prop the book open, right in front of my face made it a lot easier to follow the recipe.

As you all know by now, I really love risotto. This is the best risotto I have ever made, in terms of texture (they are all really good in terms of flavour). I have never been sure of the correct ratio of rice to liquid, and this one nails it.

I’ve always wanted to make something with cavolo nero because it just seemed so fancy. Really its just black kale, in Italian. I have used less cavolo nero than specified in the original recipe, because that was how much cavolo nero I had. I think it worked well, it might have been overly cabbagey and murky/pond-like otherwise.

The carrots might seem like overkill but its nice to have the contrasting texture and complimentary flavours. Lightens the whole thing up and the orange looks really pretty.

Serves four. This tastes a lot better if served straight away, rather than re-heated.

Ingredients

1.3 litres vegetable stock (I used a stock cube)

200g cavolo nero, stalks removed

2 tbsp olive oil

2 eshalion shallots, or one medium onion, finely diced

3 cloves of garlic, bashed a bit and finely sliced (cabbage and garlic are best friends)

300g risotto rice (I used Arborio)

125 ml dry white wine

50g butter (this is a lot less than the recipe suggests)

70g parmesan style cheese, grated. It is really hard to find vegetarian parmesan style cheese, but I recently discovered that the Sainsburys basics version is vegetarian, and it works very well here.

Salt and freshly ground black pepper

For the carrots

200g chantenay carrots (or just small carrots), topped and tailed and cut in half lengthways

Zest and juice of half an orange

1 tbsp olive oil

1 tsp agave syrup

1 generous sprig of thyme (not vital - if you happen to have some knocking about)

Generous pinch of salt, preferably sea salt flakes

Method

For the carrots:

Preheat the oven to 200c (or 180 with fan).

Arrange the carrots in a shallow-ish pyrex or small roasting tin, so that they are more or less in one layer, but snug. Add all the other ingredients and mix well. Roast for 30-40 minutes, until caramelised at the edges, and cooked through but not too mushy.

For the risotto:

Bring the stock to a boil, add the cavolo nero and cook for two minutes. You may have to do this in batches. Remove the leaves from the water (keep the stock at a simmer for the risotto), shaking off as much stock as possible. Squeeze the leaves dry and shred them finely. It will smell a bit cabbage-water and horrible at this stage, but will get better.

Heat 1 tbsp of olive oil in a large-ish saucepan over a medium-low heat. Fry the shallots and garlic for about 5 minutes, and then add the rice and toast for a few minutes more.

Add the wine and simmer, stirring constantly until it is mostly absorbed.

Add one ladleful of the hot stock at a time, stirring until it is completely absorbed before adding the next one. This whole process should take about twenty minutes, until the rice is cooked but a little al-dente, and most of the liquid is absorbed.

Towards the end of the rice cooking process, heat 1 tbsp olive oil in a frying pan, and sauté the shredded cavolo nero for about five minutes, until it stops smelling like cabbage-water and starts smelling delicious.

Add the cavolo nero to the rice when it is done, along with the butter and about two thirds of the cheese. Taste the risotto and season with salt and pepper.

Serve the risotto in shallow bowls, sprinkled with the extra cheese, garnished with a few carrots.