2 small bunches Lacinato kale, stems removed and chopped
¼ cup golden raisins
¼ cup slivered almonds (toasted, if desired)
2 tsp white balsamic vinegar
Instructions
In a small sauce pan, bring stock to a slow simmer.
Heat a large Dutch oven over medium-high heat. Add 3½ tablespoons oil; swirl to coat. Add onion and sauté 8 minutes or until softened. Add garlic and cook for 30-60 seconds or until fragrant. Add rice to pan; cook 2-3 minutes, stirring occasionally. Add wine; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Reduce heat to medium-low. Add ½ cup stock mixture to pan; cook until liquid is nearly absorbed, stirring often. Add remaining stock mixture, ½ cup at a time, stirring often until each portion is absorbed before adding the next (about 30 minutes). Stir ½ teaspoon salt, ¼ teaspoon pepper, and cheese into "risotto"; once melted, remove from heat.
Meanwhile, in the last 10 minutes of cooking risotto, heat a large skillet over medium-high heat. Add remaining 1½ teaspoons oil to pan; swirl to coat. Add kale to pan; cook 3 minutes or until kale wilted. Stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, raisins, toasted pecans, and vinegar; sauté for 1 minute. Top risotto with kale mixture.
Notes
Recipe adapted from Cooking Light (link no longer available)
Nutrition Information
Serving size: ⅙ recipe (about 1 cup rice with ½ cup kale) Calories: 534 Fat: 18.2 Carbohydrates: 72.7 Sugar: 9.9 Sodium: 847 Fiber: 3.8 Protein: 17.7 Cholesterol: 11
Recipe by Prevention RD at https://preventionrd.com/sweet-onion-risotto-with-sauteed-kale/