What is the secret to a great risotto?

Short-grain rice is always best. You should also avoid rinsing it before cooking, and stir consistently once you begin adding the liquids.

Can you use regular rice?

If you don't want to use brown rice, use a short grain white risotto rice instead. You may need a little less liquid so keep an eye on the texture of the rice while cooking.

Kale Risotto {with Brown Rice}

Description

Brown Rice Kale Risotto with Cheddar is a healthy gluten-free and vegetarian main course.

Ingredients

Units Scale

4 cups low-sodium vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 teaspoons chopped fresh thyme
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cup short grain brown rice
1/2 cup dry white wine
6 cups shredded Lacinato or curly kale
2 tablespoons butter
1 cup shredded sharp cheddar
Grated Parmesan cheese for serving

Cook Mode Prevent your screen from going dark

Instructions

Bring broth to a gentle simmer in a medium saucepan.
Heat oil in a sauté pan or large straight sided skillet over medium-high heat. Add onion and cook, stirring often, until the onion is softened and jut starting to brown, 3 to 5 minutes. Add carrots, celery, thyme, pepper and salt and cook, stirring often until the celery is bright green, about 4 minutes.
Stir in rice and cook, stirring, until the rice starts to turn opaque in spots, 2 to 3 minutes.
Add wine, and cook, stirring often until the wine is almost completely evaporated, about 90 seconds. Ladle 3 cups of the broth into the rice, and stir to combine. Cover the remaining 1 cup broth and keep warm. Bring the rice mixture to a simmer. Cover, adjust heat to keep the liquid at a steady simmer and cook until the rice has absorbed most of the broth, about 35 minutes.
Bring the remaining 1 cup broth to a simmer. Remove lid from rice, increase heat to medium and stir in the remaining 1 cup broth and kale. Continue cooking, stirring often until the liquid is absorbed and the rice is creamy and tender, 8 minutes. Remove from the heat and stir in butter until melted. Add cheddar and stir until melted. Serve hot with Parmesan on top if desired.

Notes

Make-Ahead Instructions: You can make this brown rice risotto with kale 3 days ahead of time if needed (although best made the day of or the day before). Make sure to store it in an airtight container in the fridge.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: 1 1/3 cup
Calories: 290
Sugar: 2.5
Sodium: 407
Fat: 16 g
Saturated Fat: 3.5
Carbohydrates: 23
Fiber: 3
Protein: 12