Risotto with Artichokes, Tomatoes, Kale and Thyme


The risotto should be chewy and saucy. I have the best luck with imported Arborio rice from Italy. Have all ingredients prepped and ready before you start cooking. You can use regular kale torn into small pieces with stems removed.

6 to 7 cups of low sodium vegetable stock
2 TB unsalted butter
1 TB olive oil
1 cup red onion, diced
3 cloves garlic, finely chopped
1 TB fresh thyme, choppedv 1 ½ cups Arborio rice
½ cup dry white wine
4 cups of packed baby kale
One 15 oz can of diced tomatoes, drained
One 12 oz jar of marinated artichokes, rinsed, drained and sliced
½ cup parmesan cheese, grated
2 TBS. chopped Italian parsley
Salt and pepper

1. Bring vegetable stock to a boil. Lower heat to barely simmering to keep warm.
2. Heat butter and olive oil in a large skillet. Add onion and sauté until soft. Add ½ tsp. salt, pinch of pepper, garlic and thyme. Heat for a minute or two.
3. Add rice. Sauté for two to three minutes, stirring constantly. The rice will turn opaque.
4. Add stock a cup at a time, allowing the stock to absorb before adding more. Keep pan on medium heat and stir while rice is cooking.
5. When the rice has absorbed 3 cups of stock, add the wine. Continue to stir. After you have added 5 cups of stock, add baby kale. Once the kale has wilted, add the tomatoes and artichokes. Add the last cup of stock. The risotto should be saucy. Add more stock if needed
6. Stir in the parmesan cheese and parsley. Heat through. Adjust seasonings as needed. Serve with extra parmesan cheese on the side. Serves 4.

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