Popeye's Risotto

Serves

This card printed its own 1 / 2 / 4 portion columns — those exact amounts are used where available, and amounts in between are interpolated rather than naively multiplied.

Ingredients

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle and prep your ingredients as listed. Place two pots onto the stove. In the one pot, dilute your stock with boiled water from your kettle (quantity indicated in the ingredients list) and bring to a gentle simmer.

2. Place the other pot over a low heat. Add a knob of butter (about 1-2 tablespoons), the garlic, onion and chilli (to your heat preference). Fry for 2-4 minutes until softened, shifting the ingredients as they cook. Then, turn up the heat slightly and add the rice. Toast the rice for 2 minutes, stirring quite frequently. CHEFS TIP When toasting Arborio rice, look at its colour — when it begins to become slightly translucent, it is time to add the wine.

3. Add your white wine to deglaze the pot. Let the wine bubble until it has evaporated, about 2-4 minutes. Then start adding the stock, ladle by ladle. Stir continuously, allowing each ladle of stock to be absorbed before adding the next. This process should take about 15-20 minutes. CHEFS TIP Don't be alarmed if your risotto needs more or less stock than provided. It is all about tasting along the way and continuing the process until cooked to your preference. Should it require more stock than what is provided, simply add water instead.

4. Place a pan over a medium heat. Dry fry the almonds until golden, shifting around the pan for even colouring. This should take about 3-5 minutes. Remove from the pan on completion and set aside to cool.

5. When the risotto has about 5-7 minutes to go, add the kale and stir it through until wilted. Keep adding the stock as indicated in STEP 4. CHEFS TIP If your risotto is nearing completion but has too much liquid, turn up the heat to speed up the reduction process.

6. When the risotto is nearing completion (taste to test — it should be al dente which means slightly firm on the teeth), stir through your baby spinach, half the Pesto Princess rocket pesto and most of your pecorino, reserving some for garnish. Season to taste.

7. Plate up your risotto, sprinkle over the remains of your grated pecorino, dollop over some rocket pesto and scatter over the toasted almond. Bravo chef!

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