RISOTTO WITH KALE AND RED BEANS
I'm always on the lookout for vegetables with red pigments, a good sign of anthocyanins, those beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. When you cook the kale with the rice, the red in the kale dyes the rice pale pink (the kale goes to a kind of drab green). The first time I made it, without the red beans, the finished product reminded me of the way the rice looks when I make red beans with rice. So I decided to add red beans to the mix, which provide a healthy dose of protein and fiber, as well as color.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Stack the kale leaves and cut crosswise into thin ribbons. Set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in the rice, thyme and the garlic (if using) and stir until the grains separate and begin to crackle. Add the wine and stir until it is no longer visible in the pan. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) 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, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- After the first two additions of stock, stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste and adjust seasoning, adding salt and pepper to taste. Add the beans and another ladleful of stock to the rice, along with the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 5 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams
BUTTERNUT SQUASH AND KALE RISOTTO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the butternut squash and kale: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Remove to a plate and set aside.
- For the risotto: Heat the broth in a saucepan over low heat. Keep warm.
- Add the butter to the same skillet over medium-low heat. Add the onions and cook until translucent, 2 to 3 minutes. Add the rice and stir, cooking for 1 minute.
- Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt and pepper along the way.
- Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency; it should be tender with just a little bit of "bite."
- When the rice is tender, add in the cooked squash and kale plus the turmeric and stir gently. Add the Parmesan shavings and cream and stir until it's just combined. Taste and add more salt and pepper as needed.
- Sprinkle the minced parsley over the top and serve immediately with extra Parmesan shavings!
RISOTTO WITH BACON AND KALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
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
Provided by Nancy Harmon Jenkins
Categories quick, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
SQUASH AND KALE RISOTTO
Containing low fat, vitamin rich additions of kale and orange fleshed squash, risotto is delicious, nutritious, economical, and versatile! See how easy this is to prepare! This is from The Moosewood Low Fat Favorites Cookbook. Cook time is approximate.
Provided by Sharon123
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the vegetable stock to a boil and then reduce it to a simmer.
- Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
- Add more oil, if necessary, to prevent sticking.
- Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
- Add the wine, if using.
- When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
- Add the squash and the kale and stir.
- Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
- Add the nutmeg, lemon peel, and salt and pepper to taste.
- Remove the risotto from the heat, stir in the cheese, and serve immediately.
- Enjoy!
- Variations:.
- In addition to or in place of kale, add any of the following:.
- chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
- This is great served with fish or chicken!
Nutrition Facts : Calories 350.6, Fat 3.1, SaturatedFat 0.5, Sodium 26, Carbohydrate 73.5, Fiber 4.6, Sugar 3, Protein 7.5
More about "risotto with kale and red beans recipes"
RISOTTO WITH RED KALE AND RED BEANS — RECIPES FOR …
From nytimes.com
Estimated Reading Time 3 mins
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HEALTHY VEGETARIAN KALE RISOTTO - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
10 BEST RED KALE RECIPES | YUMMLY
From yummly.com
RACHAEL'S RED WINE RISOTTO WITH KALE & MUSHROOMS
From rachaelrayshow.com
CREAMY KALE RISOTTO WITH PARMESAN - BECKY'S BEST BITES
From beckysbestbites.com
PARMESAN KALE RISOTTO WITH SCALLOPS FOR TWO - FORK IN …
From forkinthekitchen.com
CREAMY KALE RISOTTO RECIPE - STACIE BILLIS
From staciebillis.com
CHEESY MUSHROOM-KALE RISOTTO | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHORIZO RISOTTO WITH KALE - RECIPETIN EATS
From recipetineats.com
CHICKEN RISOTTO RECIPE WITH KALE | OLIVEMAGAZINE
From olivemagazine.com
TRADITIONAL WHITE BEAN RISOTTO - THE HUNGRY BITES
From thehungrybites.com
RED WINE RISOTTO WITH KALE & MUSHROOMS RECIPE - RACHAEL RAY IN …
From rachaelraymag.com
RISOTTO WITH KALE AND RED BEANS | VEGGIE TABLES | RED BEANS …
From pinterest.fr
MUSHROOM AND KALE RISOTTO RECIPE - FULL OF HEALTHY PROTEINS
From nonnabox.com
RISOTTO WITH RED KALE AND RED BEANS | KEEPRECIPES: YOUR …
From keeprecipes.com
RED BEANS WITH KALE AND RICE - HEALTHY VEGAN RECIPES - HAPPYCOW
From happycow.net
SQUASH RISOTTO WITH ROASTED KALE - TINYBEANS
From tinybeans.com
SWEET ONION RISOTTO WITH SAUTéED KALE RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED RISOTTO WITH KALE, SPINACH, AND PEAS - GLUTEN FREE - GFCHOW
From gfchow.com
BAKED KALE AND ZUCCHINI RISOTTO - THROUGHTHEFIBROFOG
From throughthefibrofog.com
RISOTTO WITH KALE AND RED BEANS RECIPE | RECIPE | RED BEANS …
From pinterest.co.uk
RISOTTO WITH KALE AND RED BEANS | RECIPES, RED BEANS RECIPE, BEAN …
From pinterest.com
RED RUSSIAN KALE RISOTTO RECIPE / RIVERFORD
From riverford.co.uk
LINGUICA, KALE & RED BEAN SOUP RECIPE | EATINGWELL
From eatingwell.com
CREAMY VEGETARIAN MUSHROOM RISOTTO - COZY PEACH KITCHEN
From cozypeachkitchen.com
FORBIDDEN RICE RISOTTO WITH KALE PESTO - A BEAUTIFUL PLATE
From abeautifulplate.com
RED BEAN RISOTTO - GUIDING STARS
From guidingstars.com
REDBOR KALE WITH RED BEANS, CILANTRO, & FETA CHEESE
From shapeupnorth.com
GRAIN RISOTTO WITH KALE OR CABBAGE - EDITORIAL, RECIPES AND MORE
From aglaiakremezi.com
CREAMY RISOTTO WITH TUSCAN KALE AND GOAT CHEESE RECIPE
From partiesthatcook.com
RISOTTO WITH KALE AND RED BEANS RECIPE | RECIPE | RED BEANS …
From pinterest.co.uk
OVEN RISOTTO WITH KALE PESTO AND ROASTED MUSHROOMS
From fromachefskitchen.com
SQUASH RISOTTO WITH TUSCAN KALE | RICARDO
From ricardocuisine.com
KALE AND COURGETTE RISOTTO — JULIANNEATS
From julianneats.com
RISOTTO WITH KALE AND RED BEANS - DINING AND COOKING
From diningandcooking.com
BARLEY RISOTTO WITH CRISPY KALE - IGA
From iga.com
FARRO RISOTTO WITH KALE AND FETA | ALEXANDRA'S KITCHEN
From alexandracooks.com
RISOTTO WITH RED KALE AND RED BEANS - ARABS TODAY
From arabstoday.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love