Kale Risotto and Pepitas Recipe

• Cuisine: American
• Course: Side Dish
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 336
• Fat: 21g
• Protein: 13g
• Sodium: 965mg
• Carbohydrates: 24g
• Fiber: 4g
• Sugar: 8g

Ingredients:

1. 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
   

Directions:

1. 1. 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.
   2. Heat olive oil in a large pot over medium heat.
   3. Add onion and saute until translucent, about 2 minutes.
   4. Add garlic and kale. Saute until kale softens and turns bright green, another 3-4 minutes.
   5. 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.
   6. Add wine. Cook until most of the liquid is absorbed.
   7. 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.)
   8. 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.
   9. Turn off heat. Stir in pecorino, salt and pepper and spiced pepitas (amount depends on you). Save a few pepitas for garnish on top.