Kale Corn Risotto

 

Okay, it's not exactly like the cheesy rice-corn-kale dish that my caterer friend makes, but it runs a close second.  Very tasty and filling.

Kale Corn Risotto

1 cup uncooked Arborio rice
2 tbsp. olive oil
2 tbsp. butter
4 cups vegetable (or chicken broth)
1 cup water
1 cup chopped green kale
1 cup canned corn
1/2 to 3/4 cup fresh grated parmesan cheese

Melt butter in a large deep-sided skillet.  Add in olive oil, toss in uncooked rice and stir until rice is well-coated.  Continue stirring and cook for 2 minutes.

Add in 1 cup of broth.  Stirring occasionally, cook rice until the broth is absorbed.

Repeat this process 3 times, adding 1 cup of broth at a time, cooking until it is absorbed.

Stir in your corn and chopped kale.  Add in 1 cup of water and cover.  Let the rice dish cook until the rice is cooked through.

Once the rice is cooked, turn off the heat and stir in the parmesan.  Cover once more and let sit for 2-3 minutes.

And then your dish is done!