Makes 4 servings
½ bunch of kale, shredded
450g pumpkin
1L stock
2tbsp butter
2tbsp oil
1 large onion, chopped
315g risotto rice
115g gruyere cheese, grated
Bunch of parsley
Black pepper
1tbsp butter
Steam kale for ten minutes and set aside.
Peel, seed and dice pumpkin. Steam for ten minute separately from kale and set aside.
Heat the butter and oil and fry the onion until it is transparent. Add the rice, stirring to coat it with the oil. Add 125ml stock; once the sizzling has stopped, stir in the diced pumpkin. Add the stock gradually, stirring until it has been absorbed. After about 20 minutes, stir in the kale with another 125ml stock and cook for another 10-15 minute. Stir in the parsley, pepper, gruyere cheese and butter before serving.