Tuscan Black Kale Risotto | Delicately Tart & Creamy

Thoroughly wash the black kale, cut out the tough stems, and slice the leaves into fine strips. Peel and finely chop the onion and garlic cloves. Toast the walnut kernels in a dry pan until golden brown and roughly chop (or roast briefly in the oven at 180 °C). Wash the lemon with hot water and finely grate a little zest. Heat the vegetable stock in a pot and keep it at a gentle simmer.

Heat the extra virgin olive oil in a wide pot. Sauté the onion and garlic over medium heat until translucent. Add the risotto rice and toast for 1–2 minutes until translucent and glossy.

Deglaze with the white wine and let it reduce completely. Then stir in two-thirds of the black kale strips.