Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a creative dish, black rice risotto with kale. It is one of my favorites food recipe. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

An easy fall inspired black rice risotto dish that salt-free, gluten-free and low-fat, without compromising flavor and satisfaction! I picked the kale, calamansi, thyme and butternut squash from my garden just before I got cooking. A twist on classic Italian risotto made with forbidden (black) rice and topped with kale pesto.

Black Rice Risotto with Kale is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Black Rice Risotto with Kale is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook black rice risotto with kale using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Black Rice Risotto with Kale:

1. Take 1 cup black rice
2. Get 1 tbsp butter
3. Prepare 2 tbsp olive oil, extra virgin
4. Get 1 tbsp garlic, minced
5. Take 1/4 cup onion, diced
6. Make ready 1/2 tsp fresh ginger, minced (or a teaspoon of powdered ginger)
7. Get 1 medium carrot, julienned
8. Prepare 3/4 tsp tumeric
9. Get 3 1/2 cup chicken broth or vegetable broth
10. Get 1 salt to taste
11. Make ready 2 cup kale, chopped

Roxi of paparoxi.com cooks this simple delicious risotto. This great recipe is not only easy to make but it is DELICIOUS and inexpensive! Use Arborio rice—this is short-grain rice specifically used for making risotto. It's high in starch, which is what makes it ideal for whipping up a batch of creamy homemade risotto.

Instructions to make Black Rice Risotto with Kale:

1. Over medium heat, Heat Olive oil and butter in a medium sized sauce pan, once heated, add garlic, gsinger and onion. Sautee until tender
2. Add black rice and stir until the rice is coated with olive oil and butter
3. Start adding your broth, 1/2 cup at a time. Do not Add more until the rice has mostly soaked up the liquid. Keep stirring And. Adding liquid until rice is tender.
4. Add carrots and turmeric aftera cup and a half of adding broth
5. When your rice is nearly finished, stir in kale
6. Let the kale become tender. Enjoy!

I adore mushroom risotto anyway - and the Kale really adds some colour as well as an extra punch of flavour to the dish. When Kale meets Quinoa in a recipe it is sure to be a huge hit. Butternut squash and kale risotto is rich, comforting, and surprisingly healthy. Mix up a flavorful dinner in only thirty minutes. This Butternut Squash Risotto is hearty, healthy comfort food!

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