Last week I posted on Facebook a new-found love for the synergy of flavors in rosemary and kale. Somehow I fell upon the intermingling of the two tastes and became determined to put something together that would be healthy(ish) delicious and warm. In the winter, I prefer to eat a little heartier. I think it’s important to eat food that warms you from the inside, out. It makes the cold a little more bearable. So here we go!
Rosemary Kale Risotto
- 8 cups of low sodium chicken or vegetable broth
- 1 whole large onion
- 2 cloves of garlic
- 3 tbsps olive oil (or 2 tbsp of olive oil and 1 tbsp of butter)
- 1 tbsp of fresh thyme
- 2 tbsps of fresh rosemary
- 2 tbsps of fresh Italian parsley
- 2 bay leaves
- 2 cups of short grain brown rice
- 8 small or 4 large kale leaves
- Salt & pepper
- 1/2 cup of grated Parmesan cheese (optional)
- In a medium saucepan boil the broth and then let simmer.
- In the meantime, chop the onion, garlic, thyme, rosemary and parsley.
- Add 2 tablespoons of olive oil to a large pan and turn the heat to medium.
- Add the onion and garlic to the pan and cook until the onion becomes transparent; stirring occasionally.
- Add the the thyme, bay leaves and 1 tablespoon of the rosemary and parsley (save the rest for later) and a pinch or two of salt and pepper (freshly cracked is preferable). Stir together (breathe in and savor the aroma!)
- At this point, add another tablespoon of olive oil or one tablespoon of butter.
- To the mixture, add the 2 cups of rice and quickly stir to coat the rice in the oil. Cook for about 5 minutes.
- Turn the heat up to medium/high and begin to add the broth to the rice by the cupful. If ladling, one cup will equal about two ladles-full. Stir the rice until it absorbs most, if not all the broth. Do not add another cup of broth until the previous cup is absorbed. With each cup of broth that you add, be sure to stir frequently to assure the rice does not stick to the bottom of the pan. (**This will take time and patience. At this point -if you haven’t done so already- I recommend pouring yourself a glass of wine to relax**)
- In the meantime, wash, dry and tear apart the kale. (Save the stems for juicing, if you’d like.)
- When getting toward the end of the broth, taste test the rice. It should be slightly firm in texture, not mushy or soft. Add another pinch of salt if you think necessary. If you happen to run out of broth before the rice is fully cooked, add a cup of hot water.
- Discard the bay leaves.
- When the rice has finished cooking, turn the heat to low and add the 1/2 cup of Parmesan cheese. Stir quickly to spread evenly and melt throughout the rice. (For a vegan option, this step may be omitted.)
- Mix in the kale and remaining tablespoon of rosemary. Cook just a few seconds, until the kale turns a bright green, just enough to warm it up.
- Turn off the heat, and plate up your Rosemary Kale Risotto. Top with the remaining parsley and some freshly ground pepper. Pair it with a yam or sweet potato, as I have done in the picture below, or any other main event you wish to eat. It will go nicely with chicken or pork, but it is also good enough to stand on it’s own. (But note, a little goes a long way.)
This recipe makes about 8 servings and will take approximately 2.5 hours to complete from beginning to end.
There you have it! Rosemary Kale Risotto. A delicious and decadent, healthy(ish) winter dish. I hope you enjoy making it and eating it as much as I did. And remember, relax and enjoy yourself when cooking over the weekend. This makes the little things, like cooking for yourself, family and friends worthwhile. The little things are the most important.
Happy weekend everyone! Love to you all! Xo!