Kale Risotto Recipe

I have always been a risotto girl- not really sure why, but I just love it so much. If it's on the menu (especially when paired with scallops) I am most certainly going to order it. However- It can be very rich and I also heard that cooking it can be a real pain, so I had always stayed away from cooking it myself. Until I found this recipe from Strawberry Plum!What I love about this recipe is that most of the cooking process happens in the oven, which makes it a baked risotto recipe I suppose. The important part is that it does not require that intensive stirring that stove-top risotto entails.  I have cooked Strawberry Plum's recipe (with chicken thighs) two times now, but I've also experimented a bit and ended up with a kale risotto version that I just adore. It makes a great side dish, is so easy, and is not too rich! Success. Below are the ingredients + steps. Happy Cooking! -M

Ingredients:

2 cloves of Garlic - chopped

1 bunch of scallions - or less! 

1 cup Arborio rice

1 cup dry white wine

2 cups chicken stock

Rosemary (2 or 3 springs)

Parmesan cheese

Olive Oil, Salt, Pepper

Directions:

Preheat oven to 400 degrees.

1. Saute garlic + scallions in olive oil- preferably in a cast iron skillet! If not, any pan that can go from stove to oven is fine. The sauteing will take about 2 mins!

2. Pour rice into pan and 'toast' it for about a minute. This is also a good time to add in the rosemary as well as a sprinkling of salt and pepper.

3. Pour in the wine- simmer until the rice has absorbed most of it. 

4.  Add the chicken broth then place the entire pan in oven for about 30 minutes.

5. While the risotto is baking, sautee kale (in olive oil) in a separate pan. This should only take a few minutes! 

6. Once the risotto is done, use a potholder to remove the pan from oven. The liquid should be absorbed, but the rice should be creamy.

7. Stir in the kale and top with Parmesan cheese.

Enjoy!