Risotto With Kale and Red Beans
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2quarts chicken or vegetable stock, as needed
- 1tablespoon extra virgin olive oil
- ½cup minced onion
- 1½cups arborio or carnaroli rice
- 1 to 2garlic cloves (to taste), green shoots removed, minced (optional)
- 1teaspoon fresh thyme leaves, roughly chopped
- Freshly ground pepper to taste
- ½cup dry white wine, like pinot grigio or sauvignon blanc, or rosé
- 1bunch red kale, stemmed and washed thoroughly in 2 changes of water
- 115-ounce can red beans, drained and rinsed
- ⅓cup freshly grated Parmesan cheese (1½ ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
468 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 21 grams protein; 724 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Stack the kale leaves and cut crosswise into thin ribbons. Set aside.
- Step 2
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Step 3
Stir in the rice, thyme and the garlic (if using) and stir until the grains separate and begin to crackle. Add the wine and stir until it is no longer visible in the pan. Begin adding the simmering stock, a couple of ladlefuls (about ½ cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- Step 4
After the first two additions of stock, stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste and adjust seasoning, adding salt and pepper to taste. Add the beans and another ladleful of stock to the rice, along with the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve.
Tip
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through Step 3 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.
Private Notes
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Cooking Notes
Hally
This happened to be a recipe for which I had every ingredient when I had nothing else in the house to cook for dinner. I was skeptical but my toddler had 5 helpings and his father had two. An unqualified success.
Lissa
I added some baked butternut squash. It was a good addition.
jennifer
You can make this much better, and more nutritious, by making it with farro instead of rice designed for risotto. I boiled the farro to al dente and then drained in and spread it out on a cookie sheet to stop the cooking. I had my red beans, sautéed cavallo nero, roasted honey nut squash, and sautéed onions ready to go before guests arrived and then assembled it like risotto, putting the ingredients together with hot stock and Parmesan cheese and stirring to get a warm and creamy consistency
dole
My first risotto—I made this for a vegetarian gluten free crowd with limited groceries on a trip and it was a hit! filling and joyful.
kent
i enjoyed it but after taking a few bites to taste for flavor, i wished that i had added more than the recommended 1/2 cup of onion. same with the garlic. will make it again though.
GeneE
Needs more fresh thyme.
Elli
This was surprisingly easy to put together. It was also very pretty to look at. My toddler ate this heartily!
Amy M.
Very nice with a little aleppo pepper at the finish.
Ann
I followed the advice found in notes and used nutritional yeast (replacing 1:1 for the called for cheese) and then let folks grate parmesan cheese on top. Also used garbanzo beans instead of red. The non-vegans in the family loved it, the vegans thought it “meh”. Go figure.
Beth from Portland
I made this using a simple homemade vegetable stock. Next time, I will add parsley and a parmesan rind to the stock to amp up the flavor.
Mary
Rinse rice first. Used white beans. Really good
Jiggles
This recipe is super versatile. Ive made it more times than I can count. I’ve made it vegan using nutritional yeast instead of cheese. I’ve added mushrooms to make it more savory and even drizzled truffle oil on it with great success. My one regular addition is a little bit of vinegar to complement the kale. I often finish with sriracha because of its vinegary spiciness.
Hally
This happened to be a recipe for which I had every ingredient when I had nothing else in the house to cook for dinner. I was skeptical but my toddler had 5 helpings and his father had two. An unqualified success.
Lissa
I added some baked butternut squash. It was a good addition.
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