Hearty Tomato, Kale and Mushroom Risotto

Last week Lori over at Fake Food Free posted a recipe for a Hearty Tomato, Kale & Mushroom Sauce which she served over homemade pasta. She said it was so good she couldn't wait to make it again. Since it contained all flavors we love I book marked it to try right away though I decided to turn it into a risotto.

Oh, did it ever make for a great rustic risotto full of sweet, rich flavor. It's very different than the cream & cheese filled risottos you often see & much healthier too. This is the kind of dish that makes me happy we blanch & freeze tons of kale when it's in season in the fall.

Hearty Tomato, Kale & Mushroom Risotto
(adapted from Fake Food Free)
I made this risotto with chicken stock because that is what I had on hand but you can use vegetable stock if you want to keep it completely vegetarian.

1 14.5 oz can diced or crushed tomatoes
5 crimini mushrooms, sliced
2 oz kale, blanched for 1 minute, chopped
1 T balsamic vinegar
1 t kosher salt
1/4 t dried oregano
pinch of crushed red pepper flakes
pepper
3 c stock (more might be needed)
1 T olive oil
1 T salted butter
1 clove garlic, minced
1 small onion, diced small
3/4 c arborio rice
1/4 c white wine
freshly grated Parmesan

Put the tomatoes, mushrooms*, kale, balsamic vinegar, salt, oregano, red pepper flakes & a few grinds of fresh pepper in a skillet. Bring to a simmer. Let simmer while cooking the risotto rice until the mushrooms have cooked down & most, but not all, of the liquid has cooked away.

Meanwhile bring the stock to a simmer in a small pot. Keep simmering.

In a large, heavy saucepan melt the olive oil & butter over medium heat. Add the garlic & onion. Sauté for 2 minutes. Add the rice & stir until completely coated. Stir in the white wine & cook until absorbed. Then begin adding the stock about 1/2 cup at a time, adding each addition when the one before is absorbed. When all the stock is used up the rice should be tender but still have a slight bite to it. (If you find it still a little uncooked you can add another addition of stock or even some water.)

Stir the tomato mixture into the cooked rice. Taste for seasoning & add salt as needed. Serve topped with grated Parmesan.

Makes 2 servings

* I thought the mushrooms came out perfectly cooked this way but, Matt said he would have preferred they had been sautéed first & then the remaining sauce ingredients added.

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