One of the richest and flavorful creamy risotto’s that I have made to date! This risotto is filled with hearty kale, rich white cheddar cheese and simmered off with vegetable broth and white wine for a creamy comfort food dish. Be sure to make this on your next cozy weeknight!
Hi Hi Hi! Happy week before Halloween! How do we feel about Halloween on your neck of the woods?! We celebrated when we were kids, but nothing TOO intense. My pops would make sure I was all dressed up in my costume and parade me around the neighborhood till way past my bed time every year. But that was honestly the extent of it. We carved pumpkins and ate tons of candy but never went too dark and crazy!
While I’m obviously not partaking in annual trick or treating anymore, I do love watching kids trick or treat, and heading to my family’s house for an annual pumpkin carving party. One of my early adult habits has been picking out all the reeses peanut butter cups in the variety pack for trick or treaters and saving them for Halloween movie nights #whoops. Please tell me I’m not the only one that does this?!
Above being a reeses thief, carving pumpkins is my second favorite Halloween tradition! This year we all migrated to my parent’s house for a big pumpkin-carving extravaganza. I love working with my hands and ‘crafting’, so naturally I am alllll about this. I was also on food duty (go figure?!) so I knew I wanted to bring over something extra delicious for this cozy Sunday occasion!
My dad is all about the hearty, cheesy dishes, but I love bringing him something a little more sophisticated than he is used to. After all, his daughter is an actual ‘food stylist’ so I figured I would step his standard ‘meat and potatoes’ up a notch! I knew that risotto would do just the trick!
Risotto is one of those great dinners that you can cook for your family to impress without being to over the top. Risotto is cheesy, creamy, hearty and basically all the cozy feelings you get from good ole’ comfort food. This risotto is packed with hearty kale leaves and white cheddar cheese. I don’t know about you, but white cheddar cheese turns any ordinary dish into restaurant quality, trust me!
I knew I needed to balance the meal out with something green! I turned to my friends from Taylor Farms with one of their Sweet Kale Chopped Salad Kits! Guys! These are my secret weapons for quick dinners! Taylor Farms Salad kits are packed with toppings and vegetables for an epic side dish. Forget about worrying about a ‘bland’ vegetable side dish and try out one of their ‘family’ sized salad kits. I love to top mine off with some seasonal fruits and something a little more decadent like blue cheese or pancetta!
Grab the salad recipe HERE!
Kale and White Cheddar Risotto
5 Tablespoons of butter
1 Shallot, minced
1 1/2 Cups of arborio rice
2 Teaspoons of kosher salt
1/2 Teaspoon of ground black pepper
1 Tablespoon of minced fresh rosemary
1/2 Cup of pinot grigio or dry white wine
6 Cups of vegetable stock
2 Cups of shredded white cheddar cheese
2 Cups of chopped Taylor Farms Kale Medley
In a large pot bring vegetable stock to a simmer.
In a large saute pan heat butter on medium-low heat until melted. Add in shallots and cook for 5-10 minutes. Add in arborio rice and coat with butter. Stir in white wine and cook for 1-2 minutes.
Add two ladles of vegetable stock to rice along with rosemary, salt and pepper. Stir consistently until most of the stock has absorbed but not dry. Add in another two ladles and repeat until absorbed again. Continue to stir and add in 2 ladles full of stock until all of the stock is incorporated. This process should take you about 25-30 minutes.
Remove risotto pan from heat. Add in baby kale and shredded white cheddar cheese. Stir together until cheese has melted and kale has wilted. If needed, place a lid on the pot to steam for 1-2 minutes. Serve immediately.