Ingredients
Serves 4
For the kale chips:
- 250 g kale, with the thick leaf veins removed and leaves plucked into bite-sized pieces
- Juice from 1/2 lemon
- 1/2 tbsp olive oil
- 1/4 tsp salt
For the risotto:
- 200 g Vacherin Fribourgeois AOP
- 2 sweet potatoes (approx. 350 g)
- 3 tbsp olive oil
- 1 finely chopped onion
- 2 finely chopped garlic cloves
- 300 g risotto rice
- Approx. 1 l hot vegetable broth
- Needles from 2 rosemary sprigs, finely chopped
- 25 g dried cranberries
- Salt and freshly ground black pepper
Preparation
For the kale chips:
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Begin by preparing the kale chips: fill large bowl with kale leaves, sprinkle with lemon juice, and let leaves steep for 30 minutes. Mix in oil and salt.
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Preheat oven at the lowest temperature (max. 50 °C). Space kale leaves apart on a baking tray, drying them in portions if necessary. Leave tray in oven 1-2 hours until kale is crispy, turning the tray around halfway through and turning kale leaves. Put chips aside.
For the risotto:
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Peel sweet potatoes and cut into cubes of around 1.5 cm. Heat 1 1/2 tbsp oil. Add cubes and fry 5-8 minutes at medium heat until golden brown, then put aside.
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Sauté onion and garlic in remaining oil, then add rice and sauté. Add broth little by little. Let simmer 20 minutes, stirring occasionally.
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Cut about half of the Vacherin Fribourgeois AOP into shavings and finely grate the rest of the cheese.
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Add sweet potatoes, rosemary, cranberries and grated cheese to the risotto, and season to taste with salt and pepper. Serve sprinkled with kale chips and shavings of Vacherin Fribourgeois AOP.
Bon
Appétit
Appétit
