Kale Risotto serves as a good healthy dinner option for those who want a balanced diet. It is a simple yet delicious recipe, easy to cook and with only few ingredients, you get a flavourful delight.
The only preparation you need is to wash and remove stems of kale leaves and then boil them for anout 15-20 mins, then squeeze the water and chop roughly. Also wash and soak rice one hour in advance which helps in cooking rice quickly.
Equipment
- deep pan
Ingredients
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 small carrot finely chopped
- 1 cup boiled and squeezed kale stem removed
- 1.1/2 cups rice soaked in water for an hour
- 1/2 litre water
- 1 Vegetable/chicken stock cube
- 2 tbsp butter
- 1 tsp olive oil
- 1 tsp red chilli powder
- 1 cup grated parmesan cheese
- 6 frozen crab sticks optional for topping
- 1 green chilli finely chopped
- Salt to taste
- 1 tbsp crushed black pepper
Instructions
- Heat butter and olive oil in a deep pan, fry onions and garlic in it until golden.
- Add carrot, some salt and stir for a while.
- Mix rice over and stir for 3-4 mins
- Add in in stock water over the rice, 1 ladle at a time, keep stirring while covering time to time, as the mixture thickens, add some more stock water to it and repeat this until the rice gets cooked. This will take about 20-25 mins in low flame.
- Now add kale, black pepper, grated parmesan and fold in.
- Turn off the heat, check for salt, since parmesan already contains salt in it, you might not need more.
- In a small pan saute crab sticks with olive oil n red chilli powder, to top over the risotto while serving.