Kale With Tomato Risotto
|Canned chicken broth||13 Ounce (1 Can)|
|Chopped canned tomatoes||1⁄2 Cup (8 tbs) (Kitchen-Ready)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Arborio rice||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Grated parmesan cheese||2 Tablespoon|
Wash the kale and cut off the stems below the leaves.
Fill a large pot halfway with water and add 1 teaspoon of salt.
Bring the water to a boil and blanch the kale for 5 to 8 minutes, until tender.
Drain well and chop the kale.
Combine the broth and the tomatoes in a saucepan, and bring the mixture to a boil.
Have it ready at a low simmer.
Microwave method: In a 3-quart casserole, microwave the onion and garlic in the oil on high for 3 minutes, or until the onion is soft.
Add the rice and stir well to coat it with the flavored oil.
Add the hot broth, cover, and microwave on high for 6 to 7 minutes, until boiling.
Change the setting to medium and continue to cook for about 10 minutes, until the rice is just tender and the liquid has been absorbed.
Blend in the cheese, then stir in the kale.
Cover and let stand about 5 minutes before serving.
Alternative method: Saute the onion and garlic in a medium-size saucepan, and stir in the rice.
Add about 1 cup of the hot broth and cook at a low boil (but not as low as a simmer), uncovered, stirring frequently, until the liquid is almost all absorbed.
Add half the remaining broth and repeat the procedure.
Pour in the last of the broth and cook until the rice is tender.
Total cooking time should be 12 to 14 minutes.
Add the cheese and the kale.
The risotto can be kept warm, covered, for 30 minutes.