by cooklynveg
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cooklynveg's Notes:
Expand3 tablespoons olive oil Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
2 garlic cloves, chopped or minced Ask a question about this ingredient
1 celery stick, finely chopped Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
1 cup arborio rice Ask a question about this ingredient
2 &1/2 cups good vegetable stock Ask a question about this ingredient
1/2 cup parmigiano reggiano cheese, grated Ask a question about this ingredient
1 cup chestnut mushrooms, chopped Ask a question about this ingredient
1 leek, washed and sliced Ask a question about this ingredient
4 cups kale, washed and chopped, uncooked Ask a question about this ingredient
1 or 2 lemons, juice of Ask a question about this ingredient
Preheat the oven to 350f Heat 2 tablespoons of the olive oil in a large, oven proof pan. Add the onion and cook for about 2 mins. Add the garlic and celery and cook for 2 or 3 minutes more.
Ask a question about this stepAdd the arborio rice to the pan and stir briskly, next add the white wine and continue stirring until the wine is absorbed.
Ask a question about this stepNext add all the stock, half the cheese and a little salt and pepper. Bring to the boil stirring briskly, then cover with a lid and transfer to the oven. Leave it alone for 10 minutes.
Ask a question about this stepWhile that's in the oven, heat 1 tablespoon of olive oil in a large pan, add the mushrooms and leeks to the pan and saute for 5 to 7 minutes. Next, add the Kale and continue to saute for 3 to 4 minutes.
Ask a question about this stepTake the risotto out of the oven and add the sauteed veggies to the pan and stir together. If a little more stock is need at this point, add it, but not too much. Cover and transfer back to the oven for another 5 to 10 minutes (depending on how much 'bite' you like the rice to have).
Ask a question about this stepRemove from the oven and stir in the remaining cheese and the lemon juice, plus some more salt and pepper taste. Serve topped with a little more cheese, a drizzle of olive oil or chopped fresh parsley if you like
Ask a question about this stepGreat! glad it worked for you! Cooking it in the oven certainly makes it easier
This was fantastic - I was looking for a way to use kale as I had never had it before. Really easy and good!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I made this last night, and it was delicious---a great combination of flavors and a great way to use kale. It lacked some of the creaminess of real risotto, but was still very yummy. A few notes: I doubled the recipe and found the cooking times to be much longer, and also wished I'd thought to heat the stock (5 cups was a bit much to bring to the boil quickly!). I didn't have fresh mushrooms on hand so used a mix of reconstituted dried mushrooms, which worked out great.