Rinse and cut the cabbage well. Cut the top and bottom of the leeks and slice them into thin rings. Rinse them well. Peel the carrots and cut into cubes. Chop the onion.
Heat half of the oil on a frying pan and shake the rice for a moment. Add onion, squeezed garlic, chopped rosemary, kale and carrots, and toast for a minute. The leeks are saved. Gradually add to the broth while the rice simmer on low heat and slowly absorb the moisture. The rice should simmer for approx. 20 minutes until tender.
Roast bacon crisp on a dry pan, and drizzle on a piece of suction paper. Heat the rest of the oil on another pan and shake the leeks. Season with salt.
When the risotto is ready, add grated parmesan cheese and season with salt and pepper. Serve with sprinkles of leeks and crispy bacon.
The dish can be served as an accessory for eg fish, and then bacon can be omitted.
Energy: 2461 kJ (586 kcal).
Carbohydrate: 88 g.
Fat: 19 g, including 5.3 g saturated fat.
This post was published on March 19, 2020 8:37 pm