Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Adam Hickman
Recipe by Cooking Light December 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
55 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: about 3/4 cup risotto and 1/2 cup kale mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

396 calories; fat 17g; saturated fat 4.2g; mono fat 9g; poly fat 3g; protein 12g; carbohydrates 50g; fiber 5g; cholesterol 16mg; iron 2mg; sodium 413mg; calcium 267mg.
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