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Cavolo Nero Risotto

Earthy cavolo nero puree gives this risotto a vivid green colour. We love serving this dish with crispy pancetta for a salty tang, however it works just as well with grated cheese for a meat-free dinner.

Recipe adapted from Alan Rosenthal for Cropdrop 

Also check out Alan Rosenthal's amazing new book!


The Gay Farmer olive oil, 40ml
Onion, ½, diced
Cavolo nero, 200g, washed and woody stalks removed
Garlic, 2 cloves, peeled and finely chopped
Risotto rice, 175g
Dry white wine, 75ml
Vegetable stock, 600ml
Parmesan or Pecorino, 75g
Lemon, ½, zest and juice
Capreolus pancetta, 70g, diced (optional)


1. Add the oil to a heavy-based saucepan and add the onion and a pinch of salt.
2. Cook for 10 minutes - stirring to stop the onion sticking - until softened and browned.
3. Put a pan of salted water on the hob, and once boiling, add the cavolo nero. Blanch for 4 minutes until softened, then drain, and blitz to a puree.
4. Add the garlic to the onion, followed by the rice. Cook for 2 minutes until every grain is coated in oil.
5. Add the wine and let it reduce, stirring constantly.
6. Add the vegetable stock, a ladleful at a time. Keep stirring until the liquid has been incorporated, then add more stock.
7. Cook for 18-20 minutes until the rice is al dente.
8. Meanwhile, fry the diced pancetta (if using) until crispy.
9. Once the rice is cooked, stir through the cavolo nero puree, lemon juice, zest and season.
10. Top with diced pancetta and grated hard cheese.