Friday, January 15, 2010
Recipe - Risotto with Kale
Here is a easy and delicious Friday night dinner (good for any night, too!). I don't usually buy mixes, but my mother is a fan of her local Costco and occasionally purchases something "fun" for us. Thus we have been the recipient of a large container of risotto containing dried tomato pieces and many additional herbs (bonus - no added salt or sodium!).
I made the risotto per directions, using vegetable broth already in my refrigerator (supplemented with additional water and a teaspoon or so of Better than Bouillon vegetable broth concentrate, also in my refrigerator), thawed and diced about 4 ounces of chicken meat (from a local farm Back Forty Acres) and also added several handfuls of frozen kale (crushed into small pieces while still frozen in the ziplock bag), and ~ 1-2 ounces of freshly grated parmesan cheese.
As a main dish, this amount made more than enough for 2 people and easily would have made a side dish of 4-6 servings.
Serve with a glass of iced tea or red wine, an additional vegetable serving, some fresh fruit or a fresh green salad and dressing.
Where kale is more than decoration on my plate!
Diana Dyer, MS, RD