Easy Lacinato* Kale Pesto Risotto


3 ½ C chopped Lacianto Kale
Large handful of flat leaf Italian parsley, with stems removed
3 cloves garlic
1 T capers, drained
1 – 2 T of sweet onion
1/3 C + of good olive oil
Plus oil and butter to toast the rice
1 ½ C Arborio rice
Salt and pepper


  • In your favorite food processor with the regular blade, add the items above, all except the olive oil. Pulse until large chunks, then add the olive oil about 3 T at a time and keep pulsing until pieces are small.
  • Make your risotto using 6 C almost boiling water with 2 chicken bouillon cubes dissolved. Start by melting 2 T butter and 2 T olive oil until hot. Add 1 ½ C of the Arborio rice and sauté until toasted, about 4 minutes. Then begin adding the liquid about ½ C at a time, stirring into the rice and letting it simmer until almost absorbed and then continue to add liquid until tender. About 35 minutes. Add about ¼ – 1/3 C of the Kale Pesto and stir to incorporate. Serve alongside your favorite meal!
  • *Per onegreenplanet.org: Lacinato Kale (also known as Dinosaur) is a kale variety that features dark blue-green leaves with a slightly wrinkled and firm texture. The hearty leaves of Dino Kale are tall and narrow and retains its firm texture even after it has been cooked. It has a slightly sweeter and more delicate taste than the curly kind with its flavor described as deep and earthy, but not so bitter with an almost nutty sweetness.

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