Kale or other greens…
Of course, you can make this on the stovetop. Use the search engine for risotto recipes and use as a template.
3 T olive oil, divided, plus extra for serving
1 onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine
1 c arborio rice
2 1/2 – 3 c broth
1/2 c grated Parmesan cheese, plus extra for serving
salt and pepper, to taste
4 – 6 c coarsely chopped kale or other greens
1 – 2 T lemon juice
chopped parsley, for garnish, optional
1. Preheat the oven to 350ºF. Heat 2 tablespoons of the olive oil in a large, oven proof pan or skillet. Add the onion and garlic and cook for about 5 minutes.
2. Add the rice to the pan and stir to coat with the onion and oil. Cook, stirring, for a couple of minutes. Add the white wine and continue stirring until the wine is absorbed.
3. Add 2 1/2 cups of the broth, half the cheese and a little salt and pepper. Bring to the boil while stirring briskly, then cover with a lid or with foil and transfer to the oven. Bake for 10 minutes while you heat the remaining 1 T of oil in a large pan. Add the kale or other greens and cook, stirring, until wilted 3 to 4 minutes.
4. Take the risotto out of the oven after the 10 minute mark and add the sautéed greens to the pan. Stir to combine. If the risotto looks a little dry, add about 1/4 cup of broth. Cover and put back in the oven for another 5 minutes. Take out of the oven and taste. If the rice is not ‘al dente’ or to your liking, put the pan back in for another 5 minutes or so, adding a splash more broth is the mixture seems dry.
6. Remove from the oven and stir in the remaining cheese and the lemon juice, plus some more salt and pepper, if you like. Serve topped with a little more cheese, a drizzle of olive oil and/or chopped fresh parsley, if you like.