Kale Risotto with Apples, Lingonberries, and Nuts

Ingredients

• 300 g Riso Gallo (Arborio rice)
• 0.25 stalk leeks
• 2 cloves garlic
• 150 ml white wine
• 700–800 ml hot vegetable broth
• 150 g mountain cheese or Parmesan (freshly grated)
• 1 tbsp butter
• 3–4 kale leaves
• 6 tbsp Olive oil
• 0.5 lemon (juice)
• 1 tbsp Maple Syrup
• 50 g walnuts or pecans
• Salt
• ground pepper
• 2 Apples
• 150 g pecans
• 1 tbsp butter
• 2 tbsp Maple syrup
• 2 tbsp lemon juice
• 8 tsp lingonberry compote

Instructions

1. 1.

   Finely chop leeks and garlic. Sauté both in 2 tbsp olive oil until translucent. Add the rice and stir briefly to toast. Season with salt, then deglaze with white wine and let it reduce.

2. 2.

   Gradually add hot vegetable broth a little at a time, stirring continuously, until the rice is cooked yet still has a slight bite (about 15–20 minutes).

3. 3.

   Wash and finely chop kale for the pesto. Blend with 4–5 tbsp olive oil, lemon juice, 2–3 tbsp water, maple syrup, nuts, salt, and pepper to form a green paste.

4. 4.

   Stir the kale pesto, freshly grated Parmesan, and a pat of butter into the risotto. Season with salt and pepper; add more broth if desired for extra creaminess.

5. 5.

   Slice apples into wedges. Heat butter in a pan and sauté the apple slices until lightly browned. Add nuts and cook together. Drizzle with maple syrup, let caramelize slightly, then add lemon juice and season with salt and pepper.

6. 6.

   Serve the kale risotto on plates, topping each portion with apple wedges and nuts. Spoon 2 tsp lingonberry compote over each serving.