With pumpkin seeds, kale, cayenne pepper, and cheese,
this dish is full of creamy and earthy flavors. Filling and healthy, it's a perfectly exciting weeknight dinner. If I'm guessing correctly, it would probably go great with some red wine too. I enjoyed eating this out of my new favorite Ikea bowl- a mini bucket- and who could resist a mini bucket of risotto!
With school work piling on, I was worried posting would become more challenging. But after long mornings listening to lectures, I still find it to be the perfect creative outlet. I'm hoping and looking forward to striking just the right balance between school work, creative activities, and blogging.
3 1/2 cups No-Chicken Broth
3 1/2 cups water
1 teaspoon fine sea salt
1 pound kale
1 1/4 cups finely chopped onion (1/2 of a large Spanish Onion)
3 tablespoons good olive oil
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/3 cup dry white wine
1/2 cup grated Parmigiano- Reggiano
1/3 cup Pepita seeds for sprinkling
1 tablespoon cayenne pepper
1)Bring the broth, water, and 3/4 teaspoon sea salt to a boil in a 4 quart saucepan. Cut the stems and remove the center of the kale (Just keep the leafy part, removing center ribs). Stir the kale in batches and let it simmer for 5 -7 minutes. Transfer the kale to a sieve and with a spatula squeeze all the juice into a bowl. Continue until you have simmered all of the kale. Pour all of the juice back into the pot and chop the kale. Keep the kale in a separate bowl to cool down.
2) Pour the olive oil into another 4 quart saucepan with the onion. Cover the pot and let the onion soften on a low heat for about 5 minutes. Uncover, stir and add the minced garlic. Continue to stir for about 2 more minutes, and pour the rice in.
3) Add the white wine, and allow the rice to simmer quickly. Pour 1/2 a cup of the broth mixture into the rice and stir. Once the rice absorbs most of the broth, repeat the process for about 20 minutes. Once the rice looks al dente and creamy stir in the kale, and cheese.
4) Sprinkle with toasted and salted pepita seeds and cayenne pepper.