Creamy risotto with kale and cod
This creamy risotto blends Italian tradition with Asian flavours. Cod and kale pesto bring freshness, and a little Kikkoman Less Salt Soy Sauce adds depth. Simple to prepare and full of flavour.
Ingredients
Kale pesto:
Preparation
Step 1
1 tbsp olive oil – 150 g arborio rice – 125 ml white wine – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 500 ml chicken stock
Sauté the rice in the olive oil for 1 minute. Add the white wine and Kikkoman Less Salt Soy Sauce and cook until the liquid is absorbed. Gradually add the chicken stock, stirring regularly.
Step 2
55 g kale – ½ tbsp garlic clove – ¼ tbsp pine nuts – 1 tbsp olive oil – ½ tsp lemon juice – ½ tsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp butter
Wash and dry the kale, then remove the tough stems and chop the kale. Add 25 g of kale to a blender along with the garlic, pine nuts, olive oil, lemon juice and ½ tsp Kikkoman Less Salt Soy Sauce. Blend until smooth.
Once the rice from step 1 is tender and has absorbed all the liquid, add the remaining kale and cook for another 3 minutes. If needed, add a little more stock or water. Finish by stirring in the butter and half of the kale pesto.
Step 3
150 g cod fillet – ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 garlic clove, finely chopped – 2 tsp lemon juice – 1 tbsp hard cheese, grated (Parmesan or Grana Padano)
Brush the cod with the Kikkoman Less Salt Soy Sauce, lemon juice and finely chopped garlic. Steam for about 5 minutes. Serve on top of the kale risotto, drizzle with the remaining pesto and sprinkle with the grated hard cheese.
Tip
You can substitute cod for tofu for a vegetarian version. Adding a tablespoon of cream to the risotto gives it a richer texture.
Recipe-ID: 1559
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1 tbsp olive oil – 150 g arborio rice – 125 ml white wine – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 500 ml chicken stock
Sauté the rice in the olive oil for 1 minute. Add the white wine and Kikkoman Less Salt Soy Sauce and cook until the liquid is absorbed. Gradually add the chicken stock, stirring regularly.
55 g kale – ½ tbsp garlic clove – ¼ tbsp pine nuts – 1 tbsp olive oil – ½ tsp lemon juice – ½ tsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp butter
Wash and dry the kale, then remove the tough stems and chop the kale. Add 25 g of kale to a blender along with the garlic, pine nuts, olive oil, lemon juice and ½ tsp Kikkoman Less Salt Soy Sauce. Blend until smooth.
Once the rice from step 1 is tender and has absorbed all the liquid, add the remaining kale and cook for another 3 minutes. If needed, add a little more stock or water. Finish by stirring in the butter and half of the kale pesto.
150 g cod fillet – ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 garlic clove, finely chopped – 2 tsp lemon juice – 1 tbsp hard cheese, grated (Parmesan or Grana Padano)
Brush the cod with the Kikkoman Less Salt Soy Sauce, lemon juice and finely chopped garlic. Steam for about 5 minutes. Serve on top of the kale risotto, drizzle with the remaining pesto and sprinkle with the grated hard cheese.
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