(Serves 2)
3 cups (dry) risotto rice or Thai fragrant rice (I used this)
300g sweetcorn
4 cups chopped cavolo nero kale (from asda)
1 cup yellow cherry tomatoes
In a large pan add the rice and rinse, drain then add 1 litre boiling water so it's completely covered. Bring to the boil and simmer with a lid until all the water is absorbed (10 mins). Add some more boiling water and stir with a folk to make the rice gooey and creamy. Add the sweetcorn and kale and continue to simmer stirring occasionally to make sure it doesn't stick, add more boiling water if necessary until kale is bright green. Allow to cool slightly whilst slicing the tomatoes in half. Then serve and top with the tomatoes. Super delicious I assure you!
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