Celery Risotto With Dandelion Greens Or Kale Recipes

CELERY RISOTTO WITH DANDELION GREENS OR KALE

Celery Risotto With Dandelion Greens or Kale image

Celery is both vegetable and aromatic in this risotto. It retains some texture as it cooks, contrasting nicely with the rice. Dandelion greens are very nice here, but you can usually only find them in a farmers' market; kale, especially dark green cavolo nero, is a fine substitute.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h

Yield Serves 4 to 5 generously

Number Of Ingredients 12

Ingredients

7 cups well seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
6 celery branches, preferably from the heart, diced (2 cups diced celery)
1 1/2 cups Arborio rice
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup chopped dandelion greens or kale
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
1/3 cup (1 1/2 ounces) freshly grated Parmesan cheese

Steps:

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 12 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1193 milligrams, Sugar 7 grams

RISOTTO WITH BACON AND KALE

Risotto with Bacon and Kale image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 slices bacon, chopped coarsely
1 large onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Arborio rice
3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
3 tablespoons fresh lemon juice (about 1 large lemon)
3/4 cup diced cooked chicken
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
1 roasted carrot, chopped
1 roasted parsnip, chopped
1 roasted shallot, chopped
1/2 cup freshly grated Parmesan

Steps:

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

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