Baked Risotto with Greens

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Another recipe specifically made to help rid us of our kale. I think this is my favorite of the kale recipes. And I’ve continued eating it for lunch at work for days afterward, so the recipe makes a lot and it continues to be delicious even a few days later.

Adapted from Stillman’s CSA Week 5 (July 13-19)
Serves 6

1 Tb olive oil
1 small onion, minced
1 cup arborio rice
1 1/4 c vegetable and chicken stock (combined)
1/2 c tomato sauce (jarred)
3/4 c grated Parmesan or pecorino cheese
1 bunch kale (stems removed, washed and coarsely chopped, about 4 cups)
salt and pepper to taste

1.) Preheat oven to 400 degrees.
2.) In a French over, combine oil and onion over medium heat. Cook until onion is soft, about 3-4 minutes.
3.) Add rice, stir to coat with oil and cook for 1 minute.
4.) Add the vegetable and chicken stock, tomato sauce, and greens and simmer for 9-13 minutes until kale has wilted down.
5.) Turn off heat. Add half the cheese and smooth out the top with the back of a spoon.
6.) Add salt and pepper to taste. Sprinkle with remaining cheese.
7.) Cover and bake for 30-35 minutes, until rice is cooked through and has absorbed most of liquid. Should be moist but not soupy.

Nutrition:
Weight Watchers Points: 8 points

A bit messy for the cleanup...

A bit messy for the cleanup…

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