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Kale and Blackeye Pea Risotto

Taking ingredients that seem simple and turning them into a dish that can make any weeknight meal feel luxurious is what this recipe is all about. It was an absolute hit during one of the Facebook live events in honor of Women's History Month. The discussion was all about women in food where their brand also inspires style in entertaining.

Prep: 10 min

Cook Time: 25 min

Total Time: 35 min

Yield: 4 to 6 servings


Ingredients

4 tbsp. extra virgin olive oil

1 onion, small dice

2 garlic cloves, minced

2 cups Arborio or sushi rice

1 cup Chardonnay

6 to 8 cups vegetable stock

2 cups kale, chopped finely

1 cup blackeye peas, cooked

1 tsp. lemon zest

1/4 tsp. ground nutmeg

8 tbsp. unsalted butter, cut into cubes

1 cup parmesan cheese, shredded plus more for garnishing

Kosher salt

Ground black pepper


Equipment

Chef's Knife

Cutting Board

Measuring cups and spoons

Large Wooden Spoon

10" deep skillet or large Dutch Oven

4 qt. Sauce Pan


Directions:

  1. In a 2 qt. sauce pan, add vegetable stock and bring to a simmer.

  2. In a skillet or Dutch oven on medium heat, heat oil and add onion.

  3. Sauté onion until it starts to become translucent and stirring consistently to prevent burning. About 2 to 3 minutes.

  4. Add garlic and sauté for about 1 minute.

  5. Add rice being sure to coat the grains with the onion, garlic, and oil. Season lightly with salt and pepper.

  6. Add wine and a 1/2 cup of vegetable stock. Allow to reduce stirring consistently.

  7. Continue adding 1/2 to 3/4 cups of vegetable stock at a time being sure to stir and allowing the rice to absorb the liquid before adding the next round of stock. You will use about 8 cups of vegetable stock. About 20 minutes.

  8. Taste the rice for tenderness as it should not be mushy but rather more al dente or firm when eaten. The consistency of the rice should be thick and spreadable but not sticky. The additional cup of vegetable stock is to be used if needed. Season lightly with salt and pepper.

  9. Add chopped kale, cooked blackeye peas, and nutmeg. The kale should turn bright green and the blackeye peas warmed through.

  10. The final result should be creamy rice that is spreadable and somewhat of a soup-like appearance.

  11. Remove from heat and add lemon zest and butter until melted.

  12. Gently fold in the parmesan cheese and serve immediately with more shredded parmesan if desired and cracked black pepper.

Kale green crops peak during the fall/winter months but can be found in certain locations all year round and you can use curly or baby kale. This recipe can easily be made into a Vegan version or coupled with a grilled protein of your choice.


If you make this recipe, share your feedback and even some of the variations you used to make your dish amazing!

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