Today's recipe uses Arborio rice to make a root vegetable risotto with carrots, parsnips and turnips, served with some optional baked kale chips on top.
(Optional) Baked Kale Chips, torn into 1-2 inch pieces
2 tablespoons olive oil
4-5 cups chicken or vegetable stock
One medium diced onion
1 cup Arborio rice
1 cup peeled, 1/2 inch diced carrot, parsnip and turnip
(Optional) 1-2 tablespoons fresh-chopped thyme
Grated parmesan cheese
Preheat the oven to 350 degrees.
Rinse the kale and pat it dry really well and then tear it into 1 - 2 inch pieces, leaving the tougher ribs behind.
Toss those pieces with 2 Tbs olive oil and a little salt to taste and then spread it out onto a baking tray and place the tray into the preheated oven.
Keep your eye on that and toss it around occasionally as it is baking...it could take 20 minutes or more for the kale to crisp up evenly.
To make the risotto, heat 4-5 cups of chicken or vegetable stock in a pot on the stove top and also sautee one medium diced onion in another large, heavy-bottomed pot, in a little olive oil to soften.
At that point, add 1 cup Arborio rice. Stir that around and cook it for a minute. Then, add about 1 cup each of peeled and 1/2-inch diced carrot, parsnip and turnip, and add an optional 1-2 Tbs fresh chopped thyme.
Stir that around and add a ladle or two of the warm broth. Stir it and let the rice absorb it.
Stay with it and add a little more broth to it as the rice absorbs it.
Once it is nice and creamy and soft to the tooth, add grated parmesan cheese to taste and serve it up with the kale chips right on top.