Kale and Tomato Risotto

This dish a full of flavor yet so easy to make! In fact, it can be made mostly in the microwave!

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 295kcal

Author Rachel

Wash kale and cut stems off of the leaves. Fill a large pot halfway with water, bring to boil and blanch the kale for 5 to 8 minutes, until tender. Drain and chop the kale. Set aside.
½ pound kale
Combine the broth, tomatoes, and tomato paste in a large skillet and bring the mixture to a boil, then turn down to a low simmer until needed.
1 13-oz can low-sodium vegetable broth, ½ cup dice canned tomatoes, 1 tablespoon tomato paste
In a 3-quart casserole dish, microwave the onion and garlic in the oil on high for 3 minutes, until the onion is soft.
1 medium onion, 1 clove garlic, 2 tablespoons olive oil
Add the rice and stir well to coat it with the flavored oil. Add the hot broth mixture, cover, and microwave on high for 6 to 7 minutes, until boiling.
1 cup risotto rice
Change the setting to medium and continue to cook for 10 minutes, until rice is just tender and the liquid has absorbed.
Blend in the nutritional yeast if desired and stir in the kale, cover and let stand for about 5 minutes before serving. Taste and adjust seasonings by adding salt and pepper to taste.
2 tablespoons nutritional yeast, salt and black pepper

Store leftover risotto in an airtight container in the refrigerator for up to a week.