Ingredients

The following ingredients have 6 Servings
  • 4 cups low-sodium chicken broth
  • 2 Tbsp olive oil
  • 3 shallots, (diced)
  • 4 cloves garlic, (minced)
  • 1 1/2 cup arborio rice
  • 3/4 cup dry white wine ((like pinot grigio))
  • 4 oz. blue cheese, (crumbled)
  • 3 cups kale, (cleaned with ribs removed)
  • 1/4 cup pine nuts, (toasted)

Instruction

  • In a medium saucepan, bring chicken broth to a boil and then lower the temperature to a simmer. Keep broth on burner.
  • Add olive oil to a separate medium sized saucepan and stir in shallots and onion over medium heat. Cook for about 3 minutes, until onion is translucent.
  • Add arborio rice to pot and cook for another 2 minutes, stirring gently.
  • Pour in white wine and stir. Let rice absorb all of the liquid.
  • Begin adding chicken broth to the risotto mixture one cup at a time, stirring in between each addition and waiting for liquid to absorb. You don't have to stir the risotto non-stop, but make sure you keep an eye on it and stir every now and then to prevent rice from sticking to the pot.
  • Stir in the blue cheese and kale, letting the cheese melt a bit and the kale wilt a bit.
  • Mix in the pine nuts and serve the risotto in individual bowls with additional pine nuts sprinkled on top.