Chicken And Kale Risotto Recipes

RISOTTO WITH BACON AND KALE

Risotto with Bacon and Kale image

Provided by Giada De Laurentiis

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.

RISOTTO WITH BEANS AND KALE

Risotto With Beans and Kale image

Provided by Nancy Harmon Jenkins

Categories quick, one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
2 ounces salt pork or bacon, cut in lardons
1/2 cup chopped shallots
5 cups low-fat chicken stock
1 cup arborio, carnaroli or baldo rice
1/2 cup cooked, drained dried beans or canned beans
2 cups slivered kale, firmly packed
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmigiano Reggiano, if desired

Steps:

In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon. Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated. Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
Add the beans and another cup of stock to the rice, and stir in. Cook for about 5 minutes, adding another half cup of stock from time to time if necessary. The rice should always be surrounded by liquid but never swim in the stock. Stir in the kale with more stock. Continue cooking, stirring and adding half cups of stock for about 20 minutes in all. When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite. Add salt and pepper to taste.
Remove from the heat, and stir in the cheese if desired. Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 990 milligrams, Sugar 7 grams

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