Kale and Bacon Baked Risotto

Kale and Bacon Baked Risotto

 

 

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.

Kale and Bacon Baked Risotto

 

 

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 Baked Risotto

 

Kale and Bacon Risotto

Servings 8 servings

Ingredients

  • 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

Instructions

  1. Heat the oven to 350° F.

  2. In a large oven proof pot over medium heat, cook the bacon until the fat is rendered. 

  3. Add the onion, stirring occasionally,  cook 4-5 minutes, or until the onion is translucent.

  4. Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.

  5. Add the rice, stirring to mix it into the vegetable mixture.

  6. Add the hot stock, stir to mix well, cover and place in the hot oven.

  7. Bake the risotto for 30, then remove from the oven.

  8. Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.

  9. Serve immediately.

Recipe Notes

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.

Mustard Green and Smoky Chickpea Strudel

Mustard Green and Smoky Chickpea Strudel

 

If you have a vegetarian in the family then you know what poor excuses for a vegetarian entree are often served in restaurants. Making a vegetarian entree does not have to be difficult, you just need to be mindful of the ingredients.

Working with Cut ‘N Clean Greens again, I developed a very fancy but very easy vegetarian entree Mustard Green and Smoky Chickpea Strudel.

Wouldn’t this look lovely on your Easter Dinner table? Proudly sitting right next to the glazed ham, between the macaroni and cheese and the green Jello?

This strudel is so appetizing everyone will enjoy it, vegetarian or carnivore!

Please click here for the Mustard Green and Smoky Chickpea Strudel.

Greens N Grits

Greens N Grits

 

Grits.

Southerners eat them. A lot.

Some like them sweetened with sugar and drowning in butter.

Some like them with salt and pepper and drowning in butter.

Some don’t have a clue what they are.

I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.

Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.

I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.

If you are looking for a great recipe for a lazy Sunday brunch, this is it.  Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits.  All you need are some biscuits and a glass of champagne.

Click here for the recipe for Greens N Grits.

 

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.