Risotto sounds so fancy. When really, it is just a fresh take on rice. What makes this particular risotto so unique is that we through in a mess of greens to get those sneaky micronutrients in. Kale and parsley add a vibrant pop to this savory dish, perfect as a side at any gathering of the main attraction.
INGREDIENTS
- 1 Tablespoon Olive Oil
- 3 Cloves Minced Garlic
- 1/4 Cup Chopped White Onion
- 1 1/2 Cup Arborio Rice
- 5 Cups Vegetable Broth
- 2 Cups Chopped Kale
- 1/4 Cup Chopped Parsley
- Juice of One Lemon
- Salt
- Pepper
INSTRUCTIONS
In a dutch oven or large pot, heat oil over medium heat. Add in garlic and onion. Stir until translucent or about a minute.
Add in arborio rice and stir to combine. Add in one cup of vegetable broth at a time. Stir and let simmer until all liquid is absorbed by the rice. Continue adding one cup of broth at a time until all 5 cups have been added.
Turn heat to low. At this point, begin to add your greens. Combine kale and parsley until tender. Squeeze fresh lemon juice into rice and incorporate well. Add salt and pepper to taste.
Serve warm. Pairs well with any seafood and crusty fresh bread.
