Sundried tomato risotto

Name: Sundried tomato risotto
Cook time: 20 min
Yield: 1
Cuisine: Southern Europe

with whipped ricotta and toasted pine nuts

Ready in around 20 mins

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO SAUTÉ THE KALE:
Slice the kale into ½ cm strips, discarding the stalks. Place a pot over a medium-high heat with a drizzle of oil. Add the kale, season with salt and cook for 2-3 mins or until it starts to wilt, stirring occasionally.
2. TO COOK THE RISOTTO:
Empty the seasoned arborio rice into the pot with the kale and add 1 ½ cups of boiling water from the kettle. Bring up to the boil over a medium-high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 10-12 mins or until the rice is al dente.
3. TO FINISH THE RISOTTO:
Add the peas and sundried tomato passata to the rice and stir to combine. Season with salt and pepper then cook for 2-3 mins, stirring often.
TO SERVE:
Spoon the sundried tomato risotto into a bowl and dollop with whipped ricotta. Top with a handful of rocket, drizzle with olive oil and sprinkle over toasted pinenuts. Finish with a grind of freshly cracked black pepper.