Risotto With Kale and Gremolata Recipe

Name: Risotto With Kale and Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, minced; 1 medium onion, diced; 1 ½ cups arborio rice; 4 cups vegetable broth; 1 teaspoon salt; 14 lb kale leaf, chopped fine; 2 tablespoons lemon zest; ¼ cup parsley, minced; pepper

Servings: persons

1 tablespoon olive oil
3 garlic cloves, minced
1 medium onion, diced
1 ½ cups arborio rice
4 cups vegetable broth
1 teaspoon salt
14 lb kale leaf, chopped fine
2 tablespoons lemon zest
¼ cup parsley, minced
pepper

1
Heat the oil in your pressure cooker.
2
Cook the onion until translucent, 2 or 3 minutes.
3
Add the garlic and cook for an additional minute.
4
Add the rice, stirring to coat each grain with oil.
5
Add 3 1/2 cups of the veggie stock (hold back about a half cup), and the salt.
6
Lock the pressure cooker lid in place.
7
Over high heat, bring to high pressure.
8
Lower the heat just enough to maintain high pressure - cook for 4 minutes.
9
While the rice is cooking, place the lemon zest and parsley in a food processor and chop fine - this is your Gremolata.
10
Reserve until just before serving.
11
Reduce the pressure with a quick-release method.
12
Remove the lid - taking care to avoid any remaining steam.
13
Stir in the kale and continue to cook uncovered, over medium heat, stirring constantly until the kale is cooked and the rice is tender but still chewy - 4 or 5 minutes.
14
If the risotto isn't creamy enough add in the remaining 1/2 cup of broth.
15
Just before serving, stir in the Gremolata.
16
Add pepper as desired.

1203

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 garlic cloves, minced, 1 medium onion, diced, 1 ½ cups arborio rice, and more.

Yes, Risotto With Kale and Gremolata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Kale and Gremolata

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