This time, three months ago, I had no idea what kang kong even was! Now I have experimented with it so much that it feels like an old friend that I’ve known my whole life! When there is nothing much but a bunch of kang kong in the fridge and some pantry staples like aborio (risotto) rice and stock at hand, risotto is the obvious choice. However, when it’s out of season, the kang kong can be easily substituted with any leafy green, really…
Kang Kong and Goat Cheese Risotto
- 50 g parmesan cheese cubed
- 300 g kang kong
- 1 medium onion quartered
- 1 clove garlic
- 50 g butter
- 30 g olive oil
- 350 g arborio rice
- 750 g vegetable stock
- 100 g goat cheese
- Place parmesan cheese into TMX bowl and grate 10 sec/sp 8. Transfer to a container and wipe down TMX bowl.
- Place kang kong into TMX bowl and chop 10 sec/sp 6. Scrape down sides with a spatula and mix for a further 5 sec/sp 6. Set aside in a different container and wipe down TMX bowl.
- Add onion, garlic, butter and oil to TMX bowl. Chop 5 sec/sp 5. Scrape down side of TMX bowl. Sauté 3 min/100C/sp 1.
- Insert butterfly whisk. Add arborio rice and sauté 2 min/100C/reverse/sp 1.5, without measuring cup.
- Add vegetable stock and kang kong. Use spatula to loosen mixture (being careful not to dislodge the butterfly whisk). Cook 14 min/100C/reverse/sp 1.5. Use simmering basket on top of lid instead of measuring cup.
- Take out butterfly whisk. Add parmesan cheese and stir through risotto with spatula.
- Top with goat cheese before serving.