Careme

Ingredients

• Arborio rice 1 cup
• Simple Truth Organic® Sliced White Mushrooms (or Whole Baby Bellas) 8 oz $3.99 (8 oz) or $4.49 (8 oz)
• Organic Kale 4–6 oz (about half a bunch) $2.99
• Organic Leek (or yellow onion) 1/2 large leek (or 1/2 small onion) $5.49/lb (bunch) or $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Broth (vegetable or chicken) 4 cups, kept hot
• Olive oil 1 tbsp
• Butter 2 tbsp (divided)
• Dry white wine (optional) 1/3 cup (or use extra broth)
• Lemon 1/2 lemon (zest + 1–2 tsp juice)
• Parmesan (optional but recommended) 1/3 cup, finely grated
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Warm broth in a small pot so it stays steaming (not boiling). Slice mushrooms. Thinly slice and rinse leek well (grit hides between layers). Mince garlic. Strip kale from stems and slice into ribbons. Zest the lemon.
2. Sauté aromatics: In a wide saucepan over medium heat, add olive oil + 1 tbsp butter. Add leeks with a pinch of salt and cook 3–4 minutes until soft. Add mushrooms and cook 6–8 minutes until browned and their liquid evaporates. Stir in garlic (and pepper flakes if using) for 30 seconds.
3. Toast rice: Add arborio rice and stir 1–2 minutes until edges look slightly translucent and it smells nutty.
4. Deglaze: Add wine (if using) and stir until mostly absorbed.
5. Ladle + stir: Add hot broth 1/2 cup at a time, stirring frequently. When the liquid is mostly absorbed, add the next ladle. Continue 16–20 minutes until rice is creamy and tender with a slight bite.
6. Add kale: Stir kale in during the last 3–5 minutes so it turns tender but stays green. Add more broth as needed to keep it loose and creamy (risotto should “flow,” not stand up).
7. Finish (mantecatura): Turn off heat. Stir in remaining 1 tbsp butter, Parmesan, lemon zest, and 1–2 tsp lemon juice. Taste and adjust salt/pepper. Rest 1 minute, then serve hot.