An easy and delicious way to serve greens.
Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.
First enjoyed with Tom and Tobi.
| Ingredients | Step |
|---|---|
| Preheat oven to 375 degrees. | |
| 1 small onion, diced olive oil |
In a cast iron skillet with a lid, saute onion until softened. |
| 1 small garlic clove minced 1 heaping c. Arborio rice |
Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes). |
| 4 oz. kale leaves, as bite-sized pieces salt and pepper |
Add. Stir until wilted. |
| quart of no-chicken broth | Add broth. Bring to a boil over high heat. |
| Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes. | |
| 4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice |
Stir in. (Don't add too much lemon -- we're not making lemon risotto!) |
| ¾ c. parmesan 3 T. butter |
Add. Stir until well blended and saucy. |
Source: Kay Chun (NYT Cooking)