White Risotto With Corn, Carrots And Kale Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until onions are translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
• STEP 4.Meanwhile, steam or boil the corn, carrots, and kale until they are tender. Drain and set aside.
• STEP 5.Once the risotto is cooked, stir in the cooked corn, carrots, and kale. Season with salt and pepper to taste.
• STEP 6.Serve the white risotto with corn, carrots, and kale hot, garnished with grated Parmesan cheese if desired.

Cooking Tips

• To make the risotto extra creamy, stir in a tablespoon of butter at the end.
• Feel free to add other vegetables of your choice, such as peas or bell peppers.
• For a vegan version, use vegetable broth and omit the Parmesan cheese.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium-low heat, stirring occasionally.
• Serve the reheated risotto as is or use it as a base for other dishes, such as risotto cakes or stuffed peppers.