I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this gal.
But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some more.
I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Seriously.
Be sure to use arborio rice, or a rice that is labeled specifically for risotto.
I used a bag of Tuscan Kale from Cut ‘N’ Clean Greens, but you can substitute with a large bunch of kale. Just remove the stems and cut it into strips.
Kale and Bacon Risotto
- 3 slices bacon, chopped
- 1 small onion, small dice
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 bag (10 ounce) Tuscan Kale
- 2 cups arborio rice
- 4 cups hot chicken or vegetable stock
- 3-4 tablespoons cold butter, cut into pieces
Heat the oven to 350° F.
In a large oven proof pot over medium heat, cook the bacon until the fat is rendered.
Add the onion, stirring occasionally, cook 4-5 minutes, or until the onion is translucent.
Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.
Add the rice, stirring to mix it into the vegetable mixture.
Add the hot stock, stir to mix well, cover and place in the hot oven.
Bake the risotto for 30, then remove from the oven.
Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.
I used a bag of Tuscan Kale from Cut 'N' Clean Greens, which was already prepped for me. You can substitute with a large bunch of kale, stems removed and cut into strips.