All the Greens risotto
FOOD FOR YOUR SKIN. I am always looking for ways to make food more nutritious, increase my iron intake and really feed my skin from the inside out. This is my own recipe I have been making for years which I call 'All The Greens Risotto’. Its packed with fresh greens from my garden containing skin beneficial antioxidants and vitamins A, C, E and iron, with a base of gut loving immune boosting chicken broth. You can use any greens for this really Kale, Cavolo Nero, Spinach, Silver Beet, Rocket and depending on the season I also like to add medicinal weeds like nettles and chickweed. Greens also contain beta-carotene which supports skin renewal and folate which helps both maintain and produce new skin cells. The main thing I love about this is it tastes incredible - of course with the addition of butter and Parmesan.
Ingredients
4 - 5 large handfuls of any greens Kale, Cavolo Nero, Spinach, Silver Beet, Rocket
A bunch of fresh Nettles and Chickweed (optional)
2 Cloves Garlic thinly sliced
Handful Parsley chopped
Handful Thyme leaves picked and chopped
1 large Onion finely chopped
2 x Big glugs Olive Oil
1 cup Aborio rice
1 litre Chicken stock (preferably home made)
40g Butter chopped
A few handfuls finely grated Parmesan Cheese
Zest of a lemon
Salt to taste - I use kelp salt for the iodine boost
A few good grinds of Black Pepper
To make
Wash and chop your greens and weeds if using (being careful not to touch the stinging nettles, you should wear gloves). Heat a medium sized pan to medium/high heat with one big lug of olive oil. Add the sliced garlic and fry until you can just smell it and then throw in your greens and move around the pan until gently wilted. Take off the heat and set aside.
Heat your stock in a pot and keep warm. In a large heavy bottom pan add a large glug of olive oil on a medium heat and add your onions and a pinch of salt stirring frequently until translucent about 5 or so minutes. Add your rice and the Thyme and continue frying and stirring for a further 5 minutes. Lower the heat to medium low. Start adding a ladel at a time of your warm broth to the pan stirring for a few minutes in between each addition massaging the rice so it starts to make a creamy sauce. You will be surprised at how much broth will absorb but just keep adding and stirring. After about 20 - 25 minutes the rice should be done. You can taste a bit to see if its cooked and adjust the seasoning at this point too. Add the last of the broth almost so it looks like too much, stir for a final minute or so, add your cooked greens, fold through, add the parsley, butter and parmesan, stir. Put a lid on (or cover) and take off the heat and leave sit for a minute. Sprinkle the zest of a lemon over before serving.
