Creamy Kale Risotto with Parmesan
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 cups reduced-sodium chicken stock (substitute vegetable stock for a vegetarian dish)
  • 1 tbsp. extra virgin olive oil
  • 1 large, sweet yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 cup risotto
  • ⅓ cup dry white wine
  • 4 cups chopped kale, packed
  • ½ cup parmesan cheese
  • 1 tsp. crushed red pepper (more or less depending on taste)
  • sea salt and fresh ground pepper, to taste
Instructions
  1. In a small sauce pan, heat the chicken stock over medium-low heat and keep warm throughout cooking.
  2. In a large sauce pan, heat the olive oil over medium heat. Once hot, add onions and garlic and sauté for 3-4 minutes or until the onions are translucent and softened.
  3. Add risotto and stir for 2 minutes.
  4. Add wine, stir well and cook down until most of the wine is evaporated.
  5. Add one ladle of warmed chicken broth, stir well and cook down until most of the broth is evaporated.
  6. NOTE: Be sure to stir the rice mixture well every couple of minutes throughout the cooking process!! This is very important and the key to getting a creamy risotto.
  7. Continue adding one ladle of chicken broth each time the previous has evaporated.
  8. When adding the last ladle of chicken broth, add the kale to the rice mixture.
  9. Once all the liquid has evaporated, the kale is bright green and wilted and the risotto is tender and creamy, add the parmesan cheese, crushed red pepper, salt and pepper.
  10. Serve hot and enjoy!!
Notes
You can substitute vegetable stock for the chicken stock for a vegetarian dish.
Recipe by Becky's Best Bites at https://beckysbestbites.com/creamy-kale-risotto-with-parmesan/