for 4 people

Kale

3 tbsp	mirin (rice wine)
2 tbsp	olive oil
1 tbsp	water
1 tbsp	miso paste
100 g	washed, prepared kale
50 g	almonds, roasted, coarsely chopped

Risotto

1 ½ tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
400 g	squash (e.g. Hokkaido), cut into approx. 1 cm cubes
¼ tsp	salt
350 g	risotto rice
1 dl	white wine
9 dl	vegetable bouillon, hot
40 g	grated Parmesan
50 g	butter

How it's done

Kale

Whisk the mirin, oil, water and miso in a bowl. Add the kale, knead well by hand for approx. 2 mins. Add the almonds, mix, cover and leave to marinate in the fridge for approx. 10 mins.

Risotto

Heat the oil in a pan. Add the onion, garlic and squash, sauté for approx. 2 mins., season with salt. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter. Plate up the risotto, top with the kale.

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