Approximate cooking time: 30 minutes
Serves 4
Ingredients:
- 1 tablespoon olive oil
- 1 small white onion, diced
- 3 cloves of garlic, minced
- 1 1/2 cups Arborio rice
- shitake mushrooms
- 4 cups of vegetable broth
- 2 large leaves of kale, de-stemmed and chopped
- 1 small apple, chopped
- 1 tablespoon butter
- sea salt, freshly ground black pepper, and crushed red pepper
Directions:
- Combine all the ingredients for the broth in a medium saucepan over medium heat. Cover and let simmer for at least 15 minutes. Keep the broth over low heat while making the risotto.
- When ready to start the risotto, heat the olive oil in a large skillet over medium heat.
- Add the onions and garlic and cook for a few minutes until the onions are translucent.
- Add the rice, cook for 1 or 2 minutes, stirring so that the rice gets coated in oil.
- Add the hard cider, continue stirring until the cider is absorbed, another minute or two.
- Add the broth a ladleful at a time. Stir frequently. Once the broth is absorbed add another ladle. Continue until all the broth has been used.
- When the broth is mostly used, remove the shitakes and allow to cool. When cool enough to touch, slice.
- After all the broth has been absorbed, stir in the kale, apples, shitakes, and butter. Season with salt and peppers. Cook for a few minutes until the butter is melted, the kale is wilted, and the apples are heated through. Serve.
This recipe inspired in part or in whole from here.
Photo Credit: Harold Walker
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