SMOKED GARLIC AND KALE RISOTTO

INGREDIENTS

1 bulb smoked garlic

2 tbsp olive oil

6 sage leaves

50g butter

1 onion, finely chopped

1 sprig rosemary

160g Riso Gallo Easy Cook Risotto rice

125ml white wine

320ml hot vegetable stock

100g kale, tough stalks removed and shredded

50g finely grated Italian hard cheese

METHOD

1. Halve the garlic bulb, place on a sheet of foil and drizzle with a little of the oil. Season, add a couple of torn sage leaves, wrap up, place on a roasting tin and roast for 40 minutes. Place a handful of kale leaves on the roasting tin, drizzle with a little oil and season. Return to the oven for 5 minutes to crisp up. Set aside with the garlic.

2. Heat the remaining oil in a saucepan, add half the butter and stir in the onions, rosemary and remaining sage. Gently simmer for 10 minutes until perfectly softened. Add the rice, stir to coat in the butter and fry for 2 minutes until translucent. Add the wine, bubble rapidly for 2 minutes, add the stock, bring to the boil, stir and simmer for 5 minutes.

3. Stir in the kale and simmer for another 5 minutes until the kale is tender and the rice creamy but still with a little bite in the centre. Add the remaining butter, half the Italian hard cheese and squeeze the garlic cloves into the rice. Stir, check the seasoning and serve with the crisp kale leaves and the remaining cheese.