You’ve been lied to! Risotto is not fussy or hard to make. In fact, it’s a simple comfort meal that easily adapts to whatever you have on hand, making it a dish that should be in regular rotation every Monday through Friday.
Or whatever day it is. (Ed note: this was originally posted during the COVID-19 quarantine.)
Okay, maybe you haven’t been exactly lied to, but risotto has a reputation for being labor intensive. And if you’re serving it at a high-end restaurant for more than $20, it should be. But we’re not. We’re home cooks who can easily implement an imperfect version of the technique and still end up with a creamy, delicious bowl of comfort.
I tend towards making veggie risottos because enveloping nearly any vegetable in a bowl of creamy, buttery rice never fails to entice my kids. But you can follow this recipe to make plain risotto too. The only adjustment is to skip the kale and adjust the final cooking time down by a couple of minutes — and by that point in the cooking process, you can just eye/taste your way through the home stretch.
But if you have kale, use it. Or spinach or Swiss chard. Unless you have an eater who refuses green foods, they’ll hardly know that this is packed with leafy green goodness.
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