Lockdown legumes

It’s only during such testing times, that we realise our true hobbies.

Bars, restaurants and that sweet, sweet unnecessary travel, seemingly some of those we miss most.

Therefore escapism is a must at the moment. I know many of you dream of a vegan paradise, where the rivers flow with oat milk, and the mountains are made of smoked tofu…


You can visit this place, if only fleetingly, with a creamy cavalo nero risotto, served with crispy leaves, and dashing of your finest olive oil.

On your next toilet roll run you’ll be buying (serves 4):
Arborio rice x 400g
Cavolo nero x 400g
Large white onion (very finely diced) x 1/2
Large garlic cloves (minced) x 2
Dry white wine x 200ml
Vegetable stock x 600ml
Frozen peas x 1 handful
Good quality olive oil to finish


Sofia Kourtesis – Sarita Colonia

Pender Street Steppers – Our Time (Dub)


Wash your hands.

In large frying pan or pot, start by frying off your onion on a medium heat in a glug of oil for 5 minutes. Season with a dash of salt and leave on a low heat.

Chop up your cavalo nero, and keep a handful to the side. Place the rest in a pan with your hot stock and keep on a high heat for 8 or so minutes. Turn the heat off, and throw in your peas.

Whilst retaining the stock, transfer the leaves and peas to a blender, adding another glug of good olive oil, a touch more salt, and blitz well until smooth.

Now add the garlic and rice to your onion, turn the heat up to medium. Season well.
Fry for around another 8 minutes. Now add your wine and continue to heat until almost entirely reduced.

Gradually add your stock on a medium heat, stirring continuously, for around 20 minutes. When the rice is soft and the texture is creamy, knock the heat off. Add your green puree and stir well.

Put the handful of cavalo nero you kept aside on a baking tray and leave in a hot oven (200c) for 5 minutes, until crisp.

Serve together with the risotto, and a generous dash of your favourite olive oil.

Cavolo Nero Risotto

Enjoy! x

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