Indulge in the rich flavors of Tuscan kale pesto infused into creamy risotto, topped with tender diced chicken breast. This comforting dish is a delightful blend of textures and aromas, perfect for a cozy dinner at home.
Ingredients: 1 cup Arborio rice. 4 cups chicken or vegetable broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 lb chicken breast, diced. 2 cups Tuscan kale, chopped. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.
Instructions: In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering, then reduce heat to low to keep warm. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced chicken breast to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Stir in Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly. Begin adding warm broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes. Stir in chopped Tuscan kale during the last 5 minutes of cooking, allowing it to wilt. Remove the skillet from heat, stir in grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper if necessary. Serve hot, garnished with additional Parmesan cheese if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
The St. Louis Ragtimers
