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Sweet Onion Risotto with Sautéed Kale

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 55 mins
Total time 1 hr, 15 mins
Yield

Serves 4 (serving size: about 3/4 cup risotto and 1/2 cup kale mixture)

Using short-grain brown rice instead of Arborio gives the risotto a pleasant heartiness and a dose of whole grains without losing the creamy goodness of the classic dish.

Ingredients

  • 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

Nutrition Information

  • calories 396
  • fat 17 g
  • satfat 4.2 g
  • monofat 9 g
  • polyfat 3 g
  • protein 12 g
  • carbohydrate 50 g
  • fiber 5 g
  • cholesterol 16 mg
  • iron 2 mg
  • sodium 413 mg
  • calcium 267 mg

How to Make It

  1. Combine 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.