Risotto with Winter Greens and Citrus

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Servings: 4 Prep: 60 min Dairy Free Gluten Free Homestyle Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 large leek 1 bunch kale ½ lemon ½ orange 3 tablespoons extra virgin olive oil 1 tablespoon minced garlic 1 ½ teaspoons sea salt, plus more to taste 1 ½ cups risotto rice ¾ cup white wine 4 ½ cups chicken broth ground black pepper, to taste 1 teaspoon dried tarragon

Instructions

1. Chop the leek. De-stem and finely chop the kale. Zest lemon and orange.

2. Heat half of the oil in a very large saucepan or wok over medium heat.

3. Add the leeks, garlic, and salt and sauté, stirring constantly, for about 4 minutes, or until the leek begins to soften.

4. Add the rice to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the rice has absorbed the liquid a bit.

5. Add the chicken broth 1 cup at a time to the saucepan, stirring occasionally to prevent sticking, until all of the liquid is used and absorbed.

6. When rice is tender and no liquid remains: Into the remaining risotto, stir in the greens, the remaining oil, lemon zest, and orange zest.

7. Season with salt and pepper to taste.

8. Spoon the risotto into bowls; top with tarragon.