Blue Cheese Risotto with Kale
This Blue Cheese Risotto with Kale is packed with creamy flavor and incredibly easy to make. Yes, risotto is the perfect weeknight dinner!
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Makes: 6 servings
Ingredients
- 4 cups low-sodium chicken broth
- 2 Tbsp olive oil
- 3 shallots, diced
- 4 cloves garlic, minced
- 1 ½ cup arborio rice
- ¾ cup dry white wine (like pinot grigio)
- 4 oz. blue cheese, crumbled
- 3 cups kale, cleaned with ribs removed
- ¼ cup pine nuts, toasted
Instructions
- 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.
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