Kale risotto

May 25, 2009 at 8:58 pm 1 comment

We got kale in our farmers box for the first time this week, and I was a little skeptical that we’d like it since we’re not crazy about some other greens. So, what better way to try it than surround it with creamy, cheesy risotto? I honestly couldn’t taste the kale in this recipe, but it was delicious, as risotto usually is. So I’m still not sure whether I like kale, but this was certainly a winner. We ate it with a salad full of fresh vegetables from our CSA. 

kale risotto
Kale Risotto, from epicurious

4 cups low-sodium chicken broth (box)
3 cups water
1 teaspoon salt
1 bunch kale
1 1/4 cup onion, diced
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves
1 1/2 cups Arborio rice (or medium grain)
1/3 cup dry white wine
1/2 cup grated Parmesan

Bring broth and water to boil along with salt in large pot. Cut ribs and stems from kale, and add to broth to cook, stirring occasionally, until tender, 5 to 10 minutes.
Transfer kale to colander or sieve set over a bowl and squeeze out excess liquid. Add liquid back to broth and keep warm. Chop kale.
Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.)
Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth.

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1 Comment Add your own

  • 1. Jessie  |  February 2, 2010 at 3:43 pm

    That looks delicious. My husband and I love kale. We saute it and eat in in tacos with beans and cheese. We also just saute it and eat it on the side of our Annie’s mac and cheese. So putting it IN cheesy risotto is genius!

    Reply

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