Sweet Onion Risotto With Sautéed Kale Recipe

Name: Sweet Onion Risotto With Sautéed Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 2 1/4 cups uncooked short-grain brown rice; 3 cups unsalted chicken stock (such as Swanson); 1/4 cup olive oil, divided; 3 cups chopped sweet onion; 3 tablespoons chopped garlic; 1 cup dry white wine; 5/8 teaspoon kosher salt, divided; 5/8 teaspoon black pepper, divided; 2 ounces shredded Gruyere cheese (about 1/2 cup); 3 1/2 cups chopped Lacinato kale; 1/4 cup golden raisins; 1/4 cup chopped pecans, toasted; 1 teaspoon white vinegar

Servings: persons

3 cups water
2 1/4 cups uncooked short-grain brown rice
3 cups unsalted chicken stock (such as Swanson)
1/4 cup olive oil, divided
3 cups chopped sweet onion
3 tablespoons chopped garlic
1 cup dry white wine
5/8 teaspoon kosher salt, divided
5/8 teaspoon black pepper, divided
2 ounces shredded Gruyere cheese (about 1/2 cup)
3 1/2 cups chopped Lacinato kale
1/4 cup golden raisins
1/4 cup chopped pecans, toasted
1 teaspoon white vinegar

1
Combine 3 cups water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid. Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer. Reduce heat to low; keep warm.
2
Heat a large Dutch oven over medium-high heat. Add 3 1/2 tablespoons oil; swirl to coat. Add onion and garlic to pan; saute 8 minutes. Add rice to pan; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes or until liquid almost evaporates, stirring constantly. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/4 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 30 minutes). Reserve 3 cups risotto for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup. Stir 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese into remaining 3 1/2 cups risotto.
3
Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 3 minutes or until kale is slightly wilted. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, raisins, toasted pecans, and vinegar; saute for 1 minute. Top risotto with kale mixture.

1026

kcal

Calories

Fat

109

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 14 ingredients. The key ingredients include: 3 cups water, 2 1/4 cups uncooked short-grain brown rice, 3 cups unsalted chicken stock (such as Swanson), 1/4 cup olive oil, divided, and more.

Yes, Sweet Onion Risotto With Sautéed Kale 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.

Sweet Onion Risotto With Sautéed Kale

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