Go on a culinary adventure with this amazing recipe for kale and zucchini risotto, a dish that marries the creamy comfort of traditional risotto with the vibrant flavors of kale and zucchini. With its velvety texture and delightful combination of flavors, this dish offers a satisfying meal that’s both wholesome and delicious. Here’s how to make it.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of Arborio rice
- 1/2 cup of dry white wine (optional)
- 4 cups of vegetable broth, kept warm
- 1 small zucchini, diced
- 2 cups of kale, stems removed and finely chopped
- 1/4 cup of grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, chopped, for garnish (optional)
Instructions:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted. If using, pour in the dry white wine and cook until it is absorbed by the rice, stirring occasionally.
- Begin adding the warm vegetable broth to the skillet, a ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
- Stir in the diced zucchini and chopped kale during the last 5 minutes of cooking, allowing them to cook until tender. Once the risotto is cooked to your desired consistency and the vegetables are tender, remove the skillet from heat.
- Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste. Serve the risotto hot, garnished with chopped fresh basil leaves if desired. Enjoy the amazing flavors and creamy texture of this delightful risotto, perfect for a satisfying meal any day of the week.
