Steam kale for ten minutes and set
Peel, seed and dice pumpkin. Steam
for ten minutes separately from kale. Set aside.
Heat butter and oil in a 4 quart Dutch
oven. Stir in onion, and cook over medium heat until onion is soft and
translucent, about 8 minutes. Add rice, stirring to coat every grain with
oil. Add 1/2 cup hot chicken broth. Much of this will sizzle and evaporate.
When sizzling stops, stir in diced
pumpkin and 1 cup broth. Stirring frequently, cook over medium heat. As
rice absorbs liquid, but before it dries completely, add more broth. Continue,
stirring frequently, adding broth as necessary for 20 minutes. Stir in
kale. Add another 1/2 cup broth. Cook for another 10 to 15 minutes.
When ready to serve, add minced parsley,
grated gruyere and freshly milled black pepper. Add additional tablespoon
of butter and whisk well with a fork for 2 to 3 minutes. This final mixing
will give a creamy texture to the risotto. Serve immediately.
Serves 4 - 6.
how to make risotto - article and lots of recipes
recipe from www.inmamaskitchen.com
Viola for Diana Farrell Serbe
Tip: You don't
need to steam the pumpkin/squash if you dice it very small. You do need
to steam the kale separately because it will bleed color in the rice.
To make it easy to grate the gruyere, put it in the freezer for ten minutes