Baked risotto with mushroom, kale and leek
Author Notes: Oven baked risotto does away with the constant stirring you have to do when you cook it on the stove top. I actually don't mind the mindless, constant stirring of the more traditional method - I find it therapeutic. But if you're short on time, patience or have other things to do, this is handy - and I have to say, I don't notice any difference in taste between the two. —cooklynveg
Serves: 4 to 6 people
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3
tablespoons olive oil
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1
onion, chopped
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2
garlic cloves, chopped or minced
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1
celery stick, finely chopped
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1/4
cup dry white wine
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1
cup arborio rice
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2 &1/2
cups good vegetable stock
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1/2
cup parmigiano reggiano cheese, grated
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1
cup chestnut mushrooms, chopped
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1
leek, washed and sliced
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4
cups kale, washed and chopped, uncooked
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1 or 2
lemons, juice of
- Preheat the oven to 350f Heat 2 tablespoons of the olive oil in a large, oven proof pan. Add the onion and cook for about 2 mins. Add the garlic and celery and cook for 2 or 3 minutes more.
- Add the arborio rice to the pan and stir briskly, next add the white wine and continue stirring until the wine is absorbed.
- Next add all the stock, half the cheese and a little salt and pepper. Bring to the boil stirring briskly, then cover with a lid and transfer to the oven. Leave it alone for 10 minutes.
- While that's in the oven, heat 1 tablespoon of olive oil in a large pan, add the mushrooms and leeks to the pan and saute for 5 to 7 minutes. Next, add the Kale and continue to saute for 3 to 4 minutes.
- Take the risotto out of the oven and add the sauteed veggies to the pan and stir together. If a little more stock is need at this point, add it, but not too much. Cover and transfer back to the oven for another 5 to 10 minutes (depending on how much 'bite' you like the rice to have).
- Remove from the oven and stir in the remaining cheese and the lemon juice, plus some more salt and pepper taste. Serve topped with a little more cheese, a drizzle of olive oil or chopped fresh parsley if you like
- This recipe was entered in the contest for Your Best Risotto (Savory)
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Grains|Vegetable|Entree|Fall|Winter|Vegetarian
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I just made this and had some of the ingredients on hand but not all. I used leeks, portobello mushrooms, italian orange sausage and added fennel seeds. I also had some ricotta to use up so used that for some of the cheese, which may had added creaminess? An easy risotto that is a great, flexible recipe!
Made this today and it is fabulous! Thank you!
I made this last night, and it was delicious---a great combination of flavors and a great way to use kale. It lacked some of the creaminess of real risotto, but was still very yummy. A few notes: I doubled the recipe and found the cooking times to be much longer, and also wished I'd thought to heat the stock (5 cups was a bit much to bring to the boil quickly!). I didn't have fresh mushrooms on hand so used a mix of reconstituted dried mushrooms, which worked out great.
Great! glad it worked for you! Cooking it in the oven certainly makes it easier
This was fantastic - I was looking for a way to use kale as I had never had it before. Really easy and good!
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