Leftover 'Odds and Ends' Risotto

Leftover 'Odds and Ends' Risotto

This recipe is for a flavourful risotto made with leftover ingredients like spinach and cavolo nero. The dish is enhanced with garlic, shallot, lemon, and chili for a cozy winter meal. The process involves blanching the greens, sautéing shallot and garlic, and then cooking the rice in stock until al dente. A puree of the blanched greens is added to the risotto, along with lemon juice and nutritional yeast for added depth of flavour. The dish is finished with a dollop of soft cheese, a drizzle of chili oil, and lemon zest for a creamy and zesty finish.

Serves: 2

40 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • A big handful of spinach
  • 4-5 stalks of cavolo nero
  • 250g arborio rice
  • 1 litre of stock
  • 5 cloves of garlic
  • 1 shallot
  • 1 lemon
  • 1 tsp chilli oil
  • A big knob of butter
  • 1 tbsp nutritional yeast
  • Salt, pepper, and olive oil
  • A dollop of soft cheese (ricotta, burrata, mozzarella)

🔄Natalia Rudin's Suggested Substitutes

Spinach Kale, Swiss Chard, Arugula
Cavolo Nero Kale, Swiss Chard, Collard Greens
Arborio Rice Carnaroli Rice, Short-Grain Brown Rice

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