Kale and Pumpkin Risotto

Since pumpkins are available for a limited time, this recipe can be adapted by using one of the winter squashes. Butternut or acorn are reliable friends throughout the winter months.

• 1/2 bunch kale, stemmed and shredded
• 1 (1 pound) pumpkin
• 4 - 5 cups chicken broth, heated
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 4 ounces gruyere cheese grated on large holes of grater
• 1/2 cup flat-leaf parsley, minced
• Freshly milled black pepper
• 1 tablespoon butter

METHOD

Steam kale for ten minutes and set aside.

Peel, seed and dice pumpkin. Steam for ten minutes separately from kale. Set aside.

Heat butter and oil in a 4 quart Dutch oven. Stir in onion, and cook over medium heat until onion is soft and translucent, about 8 minutes. Add rice, stirring to coat every grain with oil. Add 1/2 cup hot chicken broth. Much of this will sizzle and evaporate.

When sizzling stops, stir in diced pumpkin and 1 cup broth. Stirring frequently, cook over medium heat. As rice absorbs liquid, but before it dries completely, add more broth. Continue, stirring frequently, adding broth as necessary for 20 minutes. Stir in kale. Add another 1/2 cup broth. Cook for another 10 to 15 minutes.

When ready to serve, add minced parsley, grated gruyere and freshly milled black pepper. Add additional tablespoon of butter and whisk well with a fork for 2 to 3 minutes. This final mixing will give a creamy texture to the risotto. Serve immediately.

Serves 4 - 6.

how to make risotto - article and lots of recipes

recipe from www.inmamaskitchen.com

Contributor: Marisa Viola for Diana Farrell Serbe

 

Tip: You don't need to steam the pumpkin/squash if you dice it very small. You do need to steam the kale separately because it will bleed color in the rice. To make it easy to grate the gruyere, put it in the freezer for ten minutes before grating.

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