- Makes: 4 Servings
- Ready In: 38 mins
- Prep Time: 10-15 mins
- Cook Time: 28-30 mins
Kale risotto and pepitas (aka pumpkin seeds): sound fancy? Looks fancy, too, yea? Here’s the thing: it’s not. And that’s what I love about this recipe. Well, that, and how delicious it is. See, I’m a total sucker for meals that sound elegant, maybe even like they were hard to make, but that actually come together in a snap.
- Calories: 336
- Fat: 21g
- Protein: 13g
- Sodium: 965mg
- Carbohydrates: 24g
- Fiber: 4g
- Sugar: 8g
Nutritional Information (per serving)
- 1/4 c olive oil
1 onion, chopped
3 cloves garlic, minced
1 bunch kale, cleaned & chopped
1 c aborio rice
1/4 c white wine (optional)
6-8 c broth (chicken or veggie)
1/2 c pecorino cheese
salt and pepper
sweet & smoky pepitas
- Heat stock to a simmer over medium heat. Reduce heat to lowest setting, keeping the broth hot but making sure that it doesn’t cook off.
- Heat olive oil in a large pot over medium heat.
- Add onion and saute until translucent, about 2 minutes.
- Add garlic and kale. Saute until kale softens and turns bright green, another 3-4 minutes.
- Add rice, stirring to make sure that all of the grains get coated with oil, and cook until rice begins to turn translucent, another 2 minutes.
- Add wine. Cook until most of the liquid is absorbed.
- Begin adding broth, 1/2 cup at a time. Stir constantly, waiting for each batch of broth to be about 3/4 absorbed before adding the next. (One way to tell if it’s time to add more broth: your spoon should leave a trail that holds for a moment as you drag it across the bottom of the pan.)
- Risotto is done when the rice is al dente—is should be cooked through but still be a little toothsome. You may not use all of the broth. In fact, towards the end of the cooking process—which should take about 18-20 minutes—start tasting along the way and adding broth in amounts less than a 1/2 cup.
- Turn off heat. Stir in pecorino, salt and pepper and spiced pepitas (amount depends on you). Save a few pepitas for garnish on top.