Kale Risotto
- Vegetable recipes
- Easy recipes
If you're using vegetable stock, check fine food or health food stores for a high-quality stock that's flavourful but not too dark in colour.
Ingredients
- 1 bunch kale (about 1 lb/500 g)
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1-1/2 cups (375 mL) arborio rice
- 1/2 cup (125 mL) dry white wine
- 2 cups (500 mL) hot chicken or vegetable stock
- 1/4 tsp (1 mL) each salt and pepper
- 1/2 cup (125 mL) finely chopped fresh Italian parsley
- 1/3 cup (75 mL) grated Parmesan cheese
Preparation
Trim kale leaves from stems and discard stems; shred leaves and set aside.
In risotto pan or large saucepan, heat oil over medium heat; fry onion and garlic, stirring often, until softened, about 5 minutes. Add rice; cook, stirring, for 1 minute. Stir in wine, 1-½ cups (375 mL) of stock, 1-1/2 cups of water, kale, salt and pepper. Bring to boil; cover and reduce heat to low. Cook, stirring once, for 5 minutes.
Stir vigorously for 15 seconds. Cover and cook until small amount of liquid remains, kale is tender and rice is tender-firm to the bite, 10 to 12 minutes. Stir in parsley, remaining stock and ¼ cup (60 mL) of the cheese until mixture is creamy, 1 to 2 minutes. Sprinkle with remaining cheese.
In risotto pan or large saucepan, heat oil over medium heat; fry onion and garlic, stirring often, until softened, about 5 minutes. Add rice; cook, stirring, for 1 minute. Stir in wine, 1-½ cups (375 mL) of stock, 1-1/2 cups of water, kale, salt and pepper. Bring to boil; cover and reduce heat to low. Cook, stirring once, for 5 minutes.
Stir vigorously for 15 seconds. Cover and cook until small amount of liquid remains, kale is tender and rice is tender-firm to the bite, 10 to 12 minutes. Stir in parsley, remaining stock and ¼ cup (60 mL) of the cheese until mixture is creamy, 1 to 2 minutes. Sprinkle with remaining cheese.
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