The Gluten-Free Italian Vegetarian Kitchen by Donna Klein

Author:Donna Klein
Language: eng
Format: epub
Publisher: Penguin Group US
Published: 2014-08-19T16:00:00+00:00

PER SERVING: Calories 333; Protein 12g; Total Fat 14g; Sat Fat 1g; Cholesterol 0mg; Carbohydrate 40g; Dietary Fiber 3g; Sodium 652mg

Black and White Risotto with Tuscan Kale and Cannellini Beans

(VEGAN)

“Black” Tuscan kale and “white” cannellini beans star in this creamy risotto, which can also be prepared with success using standard green kale and any white bean.

MAKES 4 TO 6 SERVINGS

4 cups low-sodium vegetable broth, plus additional, as necessary

1 cup water

2 tablespoons extra-virgin olive oil

1/4 cup finely chopped onion

11/2 cups white Arborio rice

1 teaspoon dried rosemary

1/2 cup dry white wine

4 ounces Tuscan kale, green kale, or collard greens, washed and stemmed, thick ribs removed, and cut crosswise into thin ribbons

1 cup rinsed and drained canned cannellini beans, or other white beans

Salt and freshly ground black pepper, to taste

1/4 to 1/2 cup gluten-free freshly grated Parmesan cheese (optional)

Bring the broth and water to a simmer in a large pot. In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened but not browned, about 2 to 3 minutes. Add the rice and rosemary and cook, stirring, 2 minutes.

Add the wine and cook, stirring constantly, until almost all the wine has been absorbed. Add the kale and cook, stirring, until wilted. Continue to cook, stirring constantly, until rice has absorbed almost all of the released liquids. Add 1/2 cup of the simmering broth and cook, stirring constantly, until almost all the liquid has been absorbed. Continue adding the simmering broth by the 1/2 cup, cooking and stirring after each addition until it is almost completely absorbed and the rice begins to soften, about 15 minutes after the first addition of broth. Add the beans, salt, pepper, and another 1/2 cup of broth, stirring constantly until almost all the liquid has been absorbed. Add remaining broth by 1/2 cup as needed, continuing to stir constantly until the mixture is creamy, the rice is tender yet firm to the bite, and almost all the liquid has been absorbed. Remove from the heat and stir in the Parmesan, if using. Serve at once.

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