Risotto With Kale and Gremolata
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 1⁄2 cups arborio rice
- 4 cups vegetable broth
- 1 teaspoon salt
- 1⁄4 lb kale leaf, chopped fine
- 2 tablespoons lemon zest
- 1⁄4 cup parsley, minced
- pepper
directions
- Heat the oil in your pressure cooker. Cook the onion until translucent, 2 or 3 minutes. Add the garlic and cook for an additional minute. Add the rice, stirring to coat each grain with oil.
- Add 3 1/2 cups of the veggie stock (hold back about a half cup), and the salt.
- Lock the pressure cooker lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure - cook for 4 minutes.
- While the rice is cooking, place the lemon zest and parsley in a food processor and chop fine - this is your Gremolata. Reserve until just before serving.
- Reduce the pressure with a quick-release method. Remove the lid - taking care to avoid any remaining steam.
- Stir in the kale and continue to cook uncovered, over medium heat, stirring constantly until the kale is cooked and the rice is tender but still chewy - 4 or 5 minutes. If the risotto isn't creamy enough add in the remaining 1/2 cup of broth.
- Just before serving, stir in the Gremolata. Add pepper as desired.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.