This risotto may be some of the best I’ve ever eaten-simple ingredients, simple preparation, yet the final dish is elegant and scrumptious! Not to mention perfect for Fall J While risotto does require consistent stirring, this labor of love is 100% worth it. Your family will appreciate every bite (and the kiddos will never know they loved vegetables so much!)
2 tablespoons olive oil
1 small onion or 3 shallots, diced
1 sweet potato, diced
1 ½ cups Arborio rice (must be Arborio to make creamy risotto!)
⅟3 cup white wine (Pinot Grigio would be nice)
8 cups vegetable stock
½ bunch kale, leaves torn into bite-size pieces (about 3 cups)
⅟3 cup Parmesan cheese, freshly grated
¼ teaspoon freshly grated nutmeg
Heat vegetable stock in saucepan and keep on a low simmer.
Meanwhile, heat olive oil over medium heat in a Dutch oven. Sauté onion and sweet potato for 5 minutes, stirring occasionally.
Add rice to Dutch oven and stir to coat each grain with oil, for about 1 minute.
Turn heat to medium low. Add white wine and ½ cup (or 1 ladle) of simmering vegetable stock. Stir until all moisture is absorbed, about 3 minutes.
Continue this process of ladling and stirring until all stock has been used (about 35 minutes).
Finally, add kale, parmesan cheese, and nutmeg and stir until evenly distributed.
Serve hot and season to taste with salt (taste first, because some stocks are saltier than others!).