Meyer Lemon, Goat Cheese and Kale Risotto
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type: main dish
author: robin
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
A bright and colorful winter risotto, with extra tang from the goat cheese.
Ingredients
Instructions
  1. Melt butter in a saucepan over medium heat. Add onion, shallots, and garlic, and saute until soft. Add risotto and saute for another minute.
  2. Add wine to the pot and simmer until it's almost all absorbed.
  3. Begin adding the stock, about half a cup at a time. Wait for the grain to absorb most of the liquid before adding the next half-cup. You'll know the risotto is done when it's soft and no longer crunchy.
  4. Turn off the burner, and add the kale, lemon zest, goat cheese, and parmesean. Stir to incorporate all ingredients evenly, until kale wilts and cheese melts.
Notes
Swap out farro or pearled barley for the arborio rice for more of a whole-grain-y meal. You'll need to up the stock and the cooking time, since they'll take longer to cook and absorb more liquid in the process.
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Recipe by Salad for Dinner at http://saladfordinner.com/2012/02/meyer-lemon-goat-cheese-and-kale-risotto/