Wednesday, January 12, 2011

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.
Hearty Tomato, Kale & Mushroom 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.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

12 comments:

Stacey Snacks said...

Kat,
I am all about the bitter greens this winter!
Looks comforting and delish!
Stacey

SMITH BITES said...

we are huge, huge fans of kale and grow it during the summer months but we usually eat enough of it that we don't have any left to freeze; might have to plant extra this coming season! i think we'd love this risotto!!

Megan said...

I've never really cooked with kale. I always substituted spinach in a recipe calling for kale. Maybe I need to re-examine the green stuff! The risotta looks lovely!

Elle said...

These are a few of my favorite things! I never make risotto, you know. Why is that?

RJ Flamingo said...

Another fabulous use for kale! Risotto's on my "someday" list, but you make it seem less scary. :-))

Lo said...

Vegetable risotto is one of our favorite winter comfort foods. One pot meals with greens are simply the best!

Kudos Kitchen said...

This looks amazing! Very comforting on a cold winter night.

grace said...

you make more risotto than anyone else i know (or 'know' through blogging...). this batch is awesome!

mangocheeks said...

This looks well comforting and filling. I like the kale in it too, its a veg I am still experimenting with.

Maris (In Good Taste) said...

This sounds delish. I just made risotto and I could have eaten a pound of it -- but this looks even better than mine!

giz said...

I love this combination. I've seriously developed a love for Kale and collard greens. Bookmarking this one.

Lori said...

Oh, what a great idea! So glad it turned out well.

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