| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 580 |
| Fat | 35.7g |
| Saturates | 19.1g |
| Protein | 9.8g |
| Carbs | 60.5g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Dice the onion. Crush the garlic. Wash the cavolo nero and remove the stems. Chop the stems and leaves into bite sized pieces.
In an oven-safe skillet or baking dish, heat the olive oil over a medium heat. Add the onion, garlic and thyme. Sauté until softened, approx. 3-4 minutes. Add the arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly, until the grains are lightly golden. Add the chopped cavolo nero to the skillet and cook for a further 1-2 minutes, until slightly wilted. Add the broth to the skillet. Cover with a tight-fitting lid or aluminium foil and bake for approx. 20-25 minutes.
While the risotto is cooking, brown the butter in a saucepan, until it foams and turns golden brown.
Zest and juice the lemon. Chop the dill.
Remove the risotto from the oven and stir in the grated cheese and lemon juice. Replace the cover and let it steam for a further 5 minutes for a creamy fluffy risotto.
When ready to serve, season with salt and pepper and scatter over the lemon zest and dill.
