December 06, 2017
Main Dish, Side Dishes, Rice,
Brown Rice, Vegetables, Kale, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Wine more
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"Recipe source: Cooking Light (December 2015)"
In a saucepan combine the water with the rice and bring to a boil; cover, reduce heat and simmer 15 minutes. Drain rice in a colander over a bowl, reserving 1 1/3 cup cooking liquid. Combine 1 1/3 cooking liquid and stock in a saucepan over medium heat and bring to a simmer. Reduce heat to low and keep warm.
Heat a dutch oven over medium high heat and add 3 1/2 tablespoons oil; swirling to coat pan. add onion and garlic to pan and saute 8-10 minutes. add rice to pan and cook 4-5 minutes, stirring occasionally. Add wine and cook 2 minutes or until liquid almost evaporates, stirring constantly. Reduce heat to medium low and 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 absorb3d before adding the next (30 minutes). Reserve 3 cups risotto for other purposes. 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, swirling to coat. Add kale to pan and cook 3-5 minutes or until kale is slightly wilted. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, raisins, pecans and vinegar and saute for 1 minute. Top risotto with kale mixture.
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