Whole Grain Risotto With Kale And Carrots

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   1. In a large saute pan or Dutch oven, heat olive oil over medium-high heat. Add onions, carrots and garlic and saute until softened and fragrant, stirring frequently.

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   2. Add in the wine and scrap off any bits that may be on the bottom of the pan. Continue to cook for 2-4 minutes.

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   3. Add in the chicken stock and fresh thyme and bring to a boil. Add the grains, stir, reduce heat to medium-low and cook covered for 30 minutes

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   4. Add chopped kale and continue to cook for 15-20 minutes or until grains have softened and liquid is absorbed.

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   5. Remove from heat and stir in Parmesan until melted. Add salt and pepper to taste.

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   6. If desired, drizzle with extra Miller's Blend Olive Oil.

* Per serving · 4 servings · Values may vary.

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