Risotto with Tuscan Kale and Toasted Pumpkin Seeds
INGREDIENTS
3½ cups low-sodium fat-free chicken broth
3½ cups water
1 teaspoon fine sea salt
3/4 pound Tuscan kale (also called *cavolo nero* or *lacinato kale*)
1¼ cups finely chopped onion
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1½ cups Arborio rice (10 ounces)
1/3 cup dry white wine
½cup grated Parmigiano-Reggiano (3/4 ounce)
DIRECTIONS
1. Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3-
to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and
discard. Stir kale into broth in batches and simmer (all of kale),
stirring occasionally, until tender, 5 to 10 minutes. Transfer kale
with tongs to a large sieve set over a bowl and gently press on greens
to extract more liquid. Add liquid in bowl to simmering broth and keep
at a bare simmer, covered. Chop kale.
2. Cook onion in oil and 1 tablespoon butter with remaining 1/4
teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat,
stirring occasionally, until softened, about 5 minutes. Increase heat
to moderate, then add garlic and cook, uncovered, stirring, 1 minute.
Add rice and cook, stirring, 1 minute.
3. Add wine and simmer briskly, stirring constantly, until absorbed.
Stir in 1/2 cup simmering broth and simmer briskly, stirring
constantly, until broth is absorbed. Continue simmering and adding
broth, about 1/2 cup at a time, stirring constantly and letting each
addition be absorbed before adding next, until rice is creamy-looking
but still al dente (it should be the consistency of thick soup), 17 to
18 minutes. (There will be leftover broth.)
4. Stir in kale, cheese, and remaining tablespoon butter and cook,
stirring, until heated through and butter is incorporated, about 1
minute. Season risotto with sea salt and pepper and, if desired, thin
with some of remaining broth. Serve sprinkled with toasted pumpkin
seeds.
