Risotto with Kale & Leeks

Tags: Kale, Leeks
  • Ingredients:

    • 5 cups chicken broth
    • 1 tablespoon olive oil
    • 2 cups thinly sliced leek (about 2 large)
    • 1 1/2 cups arborio rice
    • 1/4 cup white wine
    • 3 cups coarsely chopped Kale
    • 1/4 cup grated Parmesan
    • 1/8 teaspoon black pepper
    • 6 lemon wedges

    Directions:

    Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

    Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.

    Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

    Serve with lemon wedges, and enjoy!