2019-05-01+The+Australian+Womens+Weekly

MAY 2019 | The Australian Women’s Weekly 169

Eat for health

JULIEGOODWIN

Kaleandpistachiopesto

MAKES4 CUPSPREPANDCOOKTIME 20 MINUTES

1 Preheata chargrillpanoverhighheat.Removethetoughstems
from the kale. Plunge the kale into a large saucepan of boiling
salted water until it is limp. Drain well. Drizzle with a little of the
oil. Cook the kale on the chargrill pan for 3-5 minutes or until
slightly charred.
2 Break the parmesan up into a few pieces and place in the
bowl of a food processor. Process until it is finely chopped.
Add the kale, garlic, pistachios, basil and salt and process again.
Scrape down the sides of the bowl and process again, pouring
in the remaining oil in a steady stream as you go. Stir in the
crumbled fetta.
3 Place in a container and cover the surface of the pesto with
a thin film of oil to prevent discolouration. Place the lid on and
store in the fridge for up to 3 days.
4 Cook the pasta according to packet instructions (reserving
a cup of pasta water). Toss pesto through pasta, adding a little
water if you want to loosen the pesto. Serve with extra fetta,
if desired.
Not suitable to freeze or microwave.

LUKE MANGAN

Beetroot risotto

SERVES 4 PREP AND COOK TIME 1 HOUR

10 MINUTES (+ COOLING TIME)

1 Preheattheovento180°C(160°Cfan-forced).Washbeetroot

well.Wrapbeetrootin foil;placeonanoventray.Bakeforabout

1 houroruntilthebeetrootis soft.Cool.

2 Meanwhile, bring the stock to a simmer, covered, in a medium

saucepan. Heat the butter and oil in a large heavy-based

saucepan over a medium heat. Cook onion, stirring, for 5 minutes

or until soft. Add the rice; cook, stirring, for a minute or two

until well coated. Add the wine and stir until it is absorbed.

3 Start adding the hot stock, a ladleful or two at a time. With

each addition of stock, stir constantly until the liquid has been

absorbed. Keep adding the stock gradually and stirring

constantly for about 20 minutes or until almost tender.

4 Meanwhile, unwrap beetroot and remove skins. Chop the

beetroot and blend or process until almost smooth, adding

some water if necessary.

5 Stir the beetroot puree into the risotto and any remaining stock

and cook, stirring, for a further 5 minutes or until the rice is tender.

Season to taste. Just before serving, stir in half the parmesan.

6 Spoon risotto into bowls and top with horseradish cream,

chives and remaining parmesan.

Not suitable to freeze or microwave.

1 large bunch (250g) kale
1 cup (250ml) extra virgin olive
oil
50g piece of parmesan
2 cloves garlic, peeled
¾cup (100g) pistachios

1 cup firmly packed fresh basil

leaves (about 1 large bunch)

1 teaspoon sea salt flakes

50g Danish fetta, crumbled

400g curly fettucine

extra fetta for serving

3 medium (600g) beetroot

1 litre (4 cups) hot chicken

stock or vegetable stock

20g butter

1 tablespoon extra virgin

olive oil

1 medium (150g) onion,

chopped finely

2 cups (400g) arborio rice

1 cup (250ml) white wine

1 ½cups (125g) finely grated

parmesan

1 tablespoon horseradish

cream

chopped fresh chives,

to serve