rice2This dish is not only filled with nutritious vitamins but is also rich with flavors. With all the vitamins you’re going to eat you can probably turn a blind eye to the butter and parmesan cheese you will add to finish up the risotto. This could be served as an appetizer or a side to a grilled chicken breast wrapped in prosciutto, but I like to serve it as a dish in itself. If you are looking for a gluten free elegant dinner dish this is definitely it, just make sure that the stock you use is gluten free if it’s premade; or your best bet would be to use a home-made chicken stock.

Serving: 3 portions of 1 ½ cup
Preparation: 5 minutes
Cooking : 40 minutes
Calories for 1 ½ cup: 450

Ingredients
1 cup of dry Arborio rice
½ stalk of leek, sliced
4 medium cremini mushrooms, sliced
4 medium shitake mushrooms, sliced
4 sprigs of fresh thyme
2 large sprigs of kale, chopped into large pieces (around 2 cups)
1 cup of white wine
2 cups of stock, warm
2 tablespoons of unsalted butter
2 teaspoons of canola oil
2 tablespoons of grated parmesan and some for decoration
Salt and pepper for taste
Diced scallions for garnish

ingredients
Start with slicing the mushrooms and leek, then trim the kale leaves from the stem and thoroughly rinse and dry them in a salad spinner. Chop the leaves into bigger chunks.
Heat 1 teaspoon of canola oil and 1 tablespoon of butter, add half of the chopped leek, thyme and stir. Sear it for 1 minute and add the sliced mushrooms. Sear it for 2 minutes and add the kale. Sear it for about 3-4 minutes and scoop it out, put it aside and discard the sprigs of thyme. On that same skillet heat 1 teaspoon of canola oil and add the remaining half of the leek. Stir it for one minute until it softens then add 1 cup of Arborio rice. Stir it and cook on medium heat for 2 minutes until the rice grains become translucent. Pour in the white wine, stir and let it absorb all the liquid. Cook it for about 2 minutes. Add half a cup of the stock, stir it and cover with a lid for about 3 minutes. Check the rice and keep adding a ½ cup of stock every 3-4 minutes, stirring and covering the pan with the lid each time.
If you don’t know the best time to add more stock, the easiest thing to do is the spoon test. Slide the spoon through the risotto, and when the rice goes back together and leaves no space on the pan then it means there is enough liquid. If it leaves space that means you need more. The rice should be ready within 20-25 minutes.
When it’s ready, add the last ½ cup of stock with the kale, mushroom and leak mixture and combine all the ingredients. Cook it for another 3 minutes to combine all the ingredients. When everything is incorporated, turn off the heat, add the butter and parmesan and cover with the lid for 2 minutes. Uncover it and stir.
Have a taste, adding salt and pepper as needed for taste. Transfer to a bowl and grate some more parmesan and sprinkle chopped scallions for garnish.
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