Harvest Fresh Chopped Kale and Sweet Potato Risotto

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Servings 4

Prep. Time 10 mins

Cooking Time 40 mins

Ingredients

    4 -6 slices pancetta
    1 Harvest Fresh sweet potato, peeled and cut into cubes
    1 of 284g bag of Harvest Fresh chopped kale
    4 tbsp butter
    ½ cup mascarpone
    salt and fresh ground pepper to taste
    4 cups chicken stock
    ½ Harvest Fresh yellow onion, finely chopped
    1 clove of Harvest Fresh Gourmet garlic, finely chopped
    ½ cups Arborio rice
    ½ cup white wine
    ½ cup grated parmesan cheese
    handful of fresh basil leaves, chopped

Directions
    Place the pancetta slices on a baking sheet and broil in the oven for a few minutes (2 -3 min) until golden brown. Drain on paper towel and set aside

    Place the cubed Harvest Fresh sweet potato in a pot and cover with water. Bring to a boil and cook until tender, 20 minutes. Drain. In another pot fill water and bring to boil when boiling empty bag of Harvest Fresh chopped kale into water and blanch for 2 -3 minutes, drain, when cooled squeeze out excess water and reserve kale water

    In a large bowl, combine the sweet potato, 2 tbsp butter & mascarpone. Using a masher mash until smooth. Season with salt and pepper and set aside. In another pot heat the chicken stock. Keep it warm over low heat

    In a large heavy bottom pot melt the remaining 2 tbsp butter. Saute the onion for 5 minutes until soft. Season with salt and pepper, stir in the garlic and cook for 2 minutes longer.

    Add the rice and stir well making sure it’s well coated with butter. Pour in the wine and let it simmer until the rice has absorbed all the liquid.

    Using a ladle, pour in 1 cup of the chicken stock and cook, stirring often, until the rice has absorbed all the liquid. Repeat this step until all the stock is used up.

    Stir in the sweet potato mash, kale, parmesan and basil until well combined. Adjust the seasoning, add reserved kale water a few tbsp at a time if too thick. Serve with crispy pancetta slices on top.

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