Artichoke Kale Risotto

Here’s an obvious, yet much needed statement to get off my chest: we are living in dark and confusing times right now. Being forced to stay inside and socially distance is a supreme opportunity to self-reflect and take care of ourselves. It’s hard to frame it like that, but it is true. This time is also an opportunity to enjoy the beautiful art of cooking, or if cooking isn’t your jam, then whatever creative activity you enjoy the most. For me, it’s obviously cooking. The only drawback to my love for cooking right now is getting my hands on ingredients, which are now scarce in stores. So in order to adapt, my upcoming recipes will be simple and incorporate pantry staples, canned foods and frozen foods. Of course, what I have in my kitchen is different than what you have, so feel free to improvise with these recipes as much as you see fit. More importantly, continue to nourish yourselves and try to stay happy and positive! We got this.

There’s no time like the present to tackle some risotto. And with my method, you really don’t have to stand at the stove to stir the entire time. Sure, that’s welcome, but it’s not necessary. I know we all have different ingredients, so use whatever you have for this. You can also make this completely without cheese or milk. If you choose to do that, just make sure you salt the risotto enough so that it’s not too zesty (there’s a lot of artichoke and lemon influence here.) Another thing I want to note is that white wine and lemon juice are also optional. You can solely use chicken (or vegetable) broth or stock and add the liquid from the artichokes. You can also add more artichokes. For greens, I do recommend spinach or kale, frozen or fresh. Don’t have artichokes? Follow the steps with canned mushrooms. Risotto is versatile and you got this. You truly cannot f*ck this up, unless you over cook your risotto and it becomes mush, which can be avoided by simply tasting your grain and removing it from the heat right before it’s tender! The rice will continue to cook as it sits on the stove, even if you don’t intend for it to. Speaking of rice, arborio rice is the best, BUT you can make this with other rice or grains (such as farro.) The recipe will be different because every grain absorbs liquid differently and may take a longer or shorter time, but tasting the grain will help you figure out when it is ready. Ok, now it’s risotto time.

I served it with fresh herbs and broccolini
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5 from 6 Reviews

Ingredients

Adjust Servings
2cups arborio rice
6cloves garlic
1white onion
4cups chicken broth or stock (stock is preferred, but I used broth because that is all I had)
1cup white wine
Juice of 1 lemon
1can artichoke hearts
1/2cup half and half
4tbsp butter
1 1/4cup pecorino
Salt
Parsley, chopped leaves and stems
Black pepper
Lemon zest
1cup kale or spinach
Equipment

Directions

1.

If using fresh spinach or kale, wash, finely chop and set aside. If using frozen, place 1 cup in a bowl to defrost.

Mark as complete
2.

Drain the liquid from the can of artichokes and set aside.

Mark as complete
3.

Slice the artichoke hearts. One artichoke heart should yield 3-5 slices.

Mark as complete
4.

In a large pot, pour in the chicken broth, artichoke liquid, lemon juice and white wine. Add salt to taste. Heat on medium high until the mixture is boiling, then reduce the heat to a simmer so the liquid stays comfortably hot. (You don't want the mixture boiling for long, just enough to heat it up.)

Mark as complete
5.

Season a stock pot or large pot with olive oil over medium heat. Add the white onion and sauté for 3 minutes, until soft and tender. If your pan begins to feel “dry,” feel free to add another splash of olive oil to the onions while you sauté to add moisture.

Mark as complete
6.

Add the garlic and sauté another 2-3 minutes on medium or medium low heat. 

Mark as complete
7.

Add the artichoke hearts to the garlic and onion mixture. Sauté for 3 minutes. Feel free to season with more olive oil for moisture. 

Mark as complete
8.

Add 2 tbsp of butter to the mixture and stir until melted and fully incorporated into the onion artichoke mixture, about 2 minutes. If, by the grace of God, you have cultured butter laying around -- I do recommend using it here due to its tangy taste. If not, regular butter is great (salted or unsalted.) If forgoing butter, add another splash of olive oil for moisture.

Mark as complete

Notes

6 Comments

  • Casey Niper

    this one is a HIT with everyone i’ve made it for. we used some of the substitutes and a few of the optional ingredients and it came out awesome and was even great leftover!

  • Kim

    This recipe is the bomb dot com! While I usually never pass up risotto if on the menu at a restaurant, I had never actually made it myself before trying this recipe, and I’d say it is actually pretty simple if you follow all of the steps correctly. The flavor was incredible, so creamy and cheesy and the artichoke and kale mixed in made me feel like this is a ~healthy dish~ (just ignore the fact that its mainly cheese and carbs, two of God’s greatest gifts).

    My only piece of advice is to make sure you definitely buy a block or wedge of pecorino and shred it yourself. I went out and bought the pre-grated kind (like the little crumbles), and that really did not work out too well on my first attempt (I had no idea.. again risotto making virgin over here). It didn’t melt into the rice as nicely and give it that creamy texture. But once I bought the block of it and shredded myself, HOLY PECORINO – I swear I could’ve eaten 3 bowls of this.

    Highly recommend running to your grocery store and getting these ingredients, make it for dinner, and you’ll immediately enter risotto heaven. Thank you Skyler for creating these awesome recipes & sharing with us all!!

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