Risotto With Kale and Gremolata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is Vegan, Gluten-Free and very low sugar. Made in a pressure cooker, it only takes about 25 minutes start to finish! I took this recipe from Great Vegetarian Cooking Under Pressure, by Lorna J Sass. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1 medium onion, diced |
1 1/2 cups arborio rice |
4 cups vegetable broth |
1 teaspoon salt |
1/4 lb kale leaf, chopped fine |
2 tablespoons lemon zest |
1/4 cup parsley, minced |
pepper |
Directions:
1. Heat the oil in your pressure cooker. Cook the onion until translucent, 2 or 3 minutes. Add the garlic and cook for an additional minute. Add the rice, stirring to coat each grain with oil.
2. Add 3 1/2 cups of the veggie stock (hold back about a half cup), and the salt.
3. Lock the pressure cooker lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure - cook for 4 minutes.
4. While the rice is cooking, place the lemon zest and parsley in a food processor and chop fine - this is your Gremolata. Reserve until just before serving.
5. Reduce the pressure with a quick-release method. Remove the lid - taking care to avoid any remaining steam.
6. Stir in the kale and continue to cook uncovered, over medium heat, stirring constantly until the kale is cooked and the rice is tender but still chewy - 4 or 5 minutes. If the risotto isn't creamy enough add in the remaining 1/2 cup of broth.
7. Just before serving, stir in the Gremolata. Add pepper as desired.
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