We picked up the keys to our new house yesterday so in-between sorting out all our stuff to move I just wanted to share this healthy take on a classic risotto. You know how much I love a cook once-eat twice meal and this is a prime example. I am also obsessed with truffle oil at the moment so if you love truffles as much as I do drizzle a little bit over this at the end. Oh yeah you know you want to.
Brown Rice and Kale Risotto
Prep time
Cook time
Total time
Ingredients
- 1.5 cups brown rice
- 2L vegetable stock
- ¼ cup white wine
- 1 onion, diced
- 2 cloves garlic, crushed
- 1T butter
- ½ tsp white pepper
- zest and juice of 1 lemon
- ¼ cup flat leaf parsley, finely chopped
- ½ small bunch of thyme
- ⅓ cup slivered almonds, toasted
- 1 handful pepitas
- ⅓ cup feta cheese, crumbled
- ½ cup greek yogurt
- olive oil to drizzle
- salt and black pepper to taste
- 1 lemon cut into wedges to serve
Instructions
- Heat a cast iron pan or a thick based pan over medium to high heat. Add the butter and when it starts to melt and bubble add the onion and garlic. Fry until they start to soften.
- Add the rice and fry for 1 minute then turn the heat up high and add the wine. Once the wine has reduced start adding stock 1 ladle at a time until all the liquid is absorbed. This should take 45 minutes for the rice to be al dente.
- Pick the kale leaves from the stems and tear them into smaller pieces then rinse them in a colander under the hot water tap until they soften.
- When the rice is al dente stir in the kale leaves, lemon juice,lemon zest, yogurt, chopped herbs and half the pepitas and toasted almond slivers. Season with white pepper, salt and black pepper.
- To serve spoon the mixture into bowls, top with crumbled feta, toasted almond slivers, pepitas, thyme and olive oil (or a drizzle of truffle oil). Serve with lemon wedges.
- Serves: 4 (with a bit for leftovers)
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