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Green Risotto
This is delicious in late winter if you have kale in the garden or can get fresh kale at the market. Tuscan kale is especially sweet in late winter.
What you need
- 1/2 small onion, finely chopped
- 1 large clove garlic, minced
- 1 1/4 cups white basmati rice
- 4 cups thinly sliced tuscan kale
- 1 cup chopped fresh sweet basil
- 1-2 tablespoons fresh italian parsley, minced
- splash (1/4 cup) dry white wine
- pinch saffron threads, crushed
- 4 cups warm vegetable broth
- up to 2 cups warm water as needed
- 1-2 tbl butter
- 1/4 cup grated romano or parmesan cheese, or a blend
- salt to taste
- Olive oil
- additional cheese to serve
How to make it
- Heat 2 cups of the vegetable broth in a large saucepan to boiling
- Add sliced kale and cook very briefly until kale is tender (1-3 minutes)
- Remove kale to a small bowl and add cooking broth to the remaining 2 cups vegetable broth
- Heat 2-3 tablespoons oil in a large skillet or sauté pan
- Add onion and cook gently over medium heat until softened
- Add garlic and stir
- Add rice and stir to coat with oil
- Add wine and saffron - stir until liquid is absorbed
- Add 1 cup broth and stir occasionally until broth is absorbed
- Add another cup and stir repeating as broth is absorbed
- When adding the 4th cup of broth, also add the kale and basil
- Cook until broth is absorbed and taste rice for texture
- If rice has mostly cooked but still has a slight bite, proceed with recipe. If rice is still underdone, add water about 1/2 cup at a time until rice is not quite cooked
- When rice is slightly firm in the middle (al denté), turn off heat, add butter and grated cheese - stir and cover for about 5 minutes
- Spoon into a serving dish and garnish with minced parsley
Serve with additional grated cheese on the side. A green salad goes great and makes a vegetarian meal.
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