Vegetarian

Risotto with Kale and Gremolata is for Dinner.

Risotto with Kale and Gremolata takes several minutes to prepare.

Risotto with Kale and Gremolata takes several minutes to cook.

Risotto with Kale and Gremolata makes 4 servings.

The ingredients for Risotto with Kale and Gremolata are:

1 T Olive oil
2 cloves garlic
1/2 cup chopped onion
1 1/2 cup arborio rice
3 1/2 to 4/12 vegetable stock
3/4 t salt

3 cups packed finely chopped uncooked kale
2 T lemon peel
1/4 cup fresh parsley (optional)
Freshly ground pepper to taste
1/4 cup Parmesan cheese/ grated

Here is how you make Risotto with Kale and Gremolata:

Heat oil in pressure cooker. Add garlic and onion until golden.Add rice and coat with oil. Add broth and salt. Lock lid and bring to high pressure. Cook 4 to 5 minutes at high pressure.Reduce pressure with quick release (pouring cold water over cooker. Then carefully unlock lid.Return to stove and add kale continue to cook uncovered over medium heat for 4 to 5 minutes. If you want the risotto creamyer then add more broth as kale cooks.Just before serving stir in parsley, lemon peel and cheese.I like to add juice of 1/2 a lemon as well.Number of Servings: 4Recipe submitted by SparkPeople user SAHAJAMA.

The nutritional information for Risotto with Kale and Gremolata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 376.6

• Total Fat: 6.1 g
• Cholesterol: 4.9 mg
• Sodium: 142.3 mg
• Total Carbs: 64.0 g
• Dietary Fiber: 3.6 g
• Protein: 9.9 g