Sweet Onion Risotto with Sauteed Kale


Sweet Onion Risotto with Sauteed Kale

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March 29, 2017

Sweet Onion Risotto with Sauteed Kale


3 cups water

2 1/4 cups uncooked short-grain brown rice

3 cups unsalted chicken stock (such as Swanson)

1/4 cup olive oil, divided

3 cups chopped sweet onion

3 tablespoons chopped garlic

1 cup dry white wine

5/8 teaspoon kosher salt, divided

5/8 teaspoon black pepper, divided

2 ounces shredded Gruyère cheese (about 1/2 cup)

3 1/2 cups chopped Lacinato kale

1/4 cup golden raisins

1/4 cup chopped pecans, toasted

1 teaspoon white vinegar


1Combine 3 cups water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid. Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer. Reduce heat to low; keep warm.

2 Heat a large Dutch oven over medium-high heat. Add 3 1/2 tablespoons oil; swirl to coat. Add onion and garlic to pan; sauté 8 minutes. Add rice to pan; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes or until liquid almost evaporates, stirring constantly. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/4 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 30 minutes). Reserve 3 cups risotto for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup. Stir 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese into remaining 3 1/2 cups risotto.

3 Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 3 minutes or until kale is slightly wilted. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, raisins, toasted pecans, and vinegar; sauté for 1 minute. Top risotto with kale mixture.