RISOTTO WITH KALE AND RED BEANS
I'm always on the lookout for vegetables with red pigments, a good sign of anthocyanins, those beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. When you cook the kale with the rice, the red in the kale dyes the rice pale pink (the kale goes to a kind of drab green). The first time I made it, without the red beans, the finished product reminded me of the way the rice looks when I make red beans with rice. So I decided to add red beans to the mix, which provide a healthy dose of protein and fiber, as well as color.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Stack the kale leaves and cut crosswise into thin ribbons. Set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in the rice, thyme and the garlic (if using) and stir until the grains separate and begin to crackle. Add the wine and stir until it is no longer visible in the pan. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- After the first two additions of stock, stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste and adjust seasoning, adding salt and pepper to taste. Add the beans and another ladleful of stock to the rice, along with the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 5 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams
RISOTTO WITH BEANS AND KALE
Provided by Nancy Harmon Jenkins
Categories quick, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon. Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
- While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
- Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated. Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
- Add the beans and another cup of stock to the rice, and stir in. Cook for about 5 minutes, adding another half cup of stock from time to time if necessary. The rice should always be surrounded by liquid but never swim in the stock. Stir in the kale with more stock. Continue cooking, stirring and adding half cups of stock for about 20 minutes in all. When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite. Add salt and pepper to taste.
- Remove from the heat, and stir in the cheese if desired. Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 990 milligrams, Sugar 7 grams
RISOTTO WITH BACON AND KALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
- In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
- Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
- Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
WHITE RISOTTO WITH CORN, CARROTS, AND KALE
When we lived in New York City, we had a farmers' market half a block from our front steps. Every Wednesday, we'd stroll down the block with Greta and let her pick three vegetables for dinner that night. Her combinations were good challenges for my cooking muscle. When summer slipped into fall one cool morning, we brought home corn, kale, and young purple carrots, and this dish was born. Risotto is the ultimate comfort food--warm and filling--and when it comes right down to it, easier than most of us believe. Make this with your favorite vegetables in any season, adding more if you're a veggie-centric sort, or less if you want mostly soothing rice. The white risotto combo (onion, rice, white wine, Parm) is a classic and morphs readily to your whim.
Provided by Sarah Copeland
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy saucepan or Dutch oven over medium-high heat. Add the onion, reduce the heat to medium-low, and cook, stirring, until soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more.
- Stir in 2 cups (480 milliliters) of the warm broth and salt and pepper to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Season with salt and pepper. Add 1/2 cup (120 milliliters) of the broth and continue stirring, adding more broth 1/2 cup (120 milliliters) at a time, until the liquid has evaporated and the rice is al dente, 20 to 25 minutes. Most of the liquid should be absorbed and the rice just cooked, with about 1/2 cup (120 milliliters) broth remaining.
- While the rice cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the carrots and brown slightly. Add 3 tablespoons water and reduce heat to medium-low. Cook until just fork tender, but still deep in color, adding additional splashes of water to the pan as needed. Add the kale and stir to wilt, 5 minutes more. Add the corn and cook until the kernels turn bright yellow but are still crisp, 1 minute more. Season the vegetables well and use a slotted spoon to remove them from the liquid.
- Stir in another 1/2 cup (120 milliliters) broth to the risotto as needed; add the remaining 3 tablespoons butter and the cheese and stir. Stir in the vegetables, or serve the risotto in bowls topped with the warm vegetables and coarsely grated Parmesan.
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- Heat the beans in a pot over medium high heat. When they start to simmer, add the rice and reduce the heat to a gentle simmer.
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