Lemon Risotto with Sautéed Kale and Toasted Pine Nuts

Lemon Risotto with Sautéed Kale and Toasted Pine Nuts


So when I say I say "Lemon Risotto with Sautéed Kale and Toasted Pine Nuts coming THURSDAY!" clearly I meant "Lemon Risotto with Sautéed Kale and Toasted Pine Nuts being written on THURSDAY and coming FRIDAY NIGHT!"

This past weekend when I was trying to think of what I wanted to make for dinner, I immediately thought one thing...risotto! Looking back at SMAK, I realize that I have made variations of risotto a number of times recently. I guess I just enjoy it that much! After all, even Top Chef and MasterChef agree that risotto is a staple that every good chef should master!

Here I am, sitting on my bed, watching my latest obsession, Chicago Fire, and writing this post. With the next three days off, the to-do list is overflowing...writing, cleaning, cooking, TV show binge watching, photography, checking out Glazed and Infused. And best of all? Wear my new National Panthems for Memorial Day!

Until next time...happy eating!

Lemon Risotto with Sautéed Kale and Toasted Pine Nuts serves 4


2 cups kale juice from 1 lemon 1 tablespoon coconut oil 5 cups chicken broth 4 tablespoons butter, divided 1 shallot, diced 1 cup Arborio rice salt and white pepper grated parmigiano-reggiano toasted pine nuts


  1. Heat coconut oil in skillet over medium heat, making sure oil has spread over bottom of skillet.
  2. Add kale and juice of 1/2 lemon. Sauté for about 10 minutes, until kale is tender. Set aside.
  3. In a large sauté pan, melt half the butter and sauté the diced shallots over medium-high heat until fragrant, about 3 to 4 minutes.
  4. Add the rice and stir gently to coat the grains with butter. When the grains are glistening, add 1/2 cup chicken both and juice of 1/2 lemon and stir until it is nearly gone.
  5. Continue to add the remaining broth, a ladleful at a time. Stir gently until the rice has absorbed the broth almost entirely, the add another ladleful of broth. Repeat, one ladleful at a time, stirring continuously, until all the broth is used. From the first addition of the broth, the risotto with take approximately 18 minutes to achieve the proper texture.
  6. After about 15 minutes, season the risotto lightly with salt and white pepper, and then begin tasting a grain or two of rice until the desired texture is achieved. (The rice should maintain a slight resistance at the center. When the rice has just slightly more resistance than you’d like the finished dish to have, add one more ladleful of stock and turn heat to very low.
  7. Add the remaining butter and about 1/2 cup of grated cheese and stir very gently to incorporate the ingredients.
  8. Adjust seasonings with salt and white pepper and serve.
  9. Gently fold in sautéed kale, top with toasted pine nuts and serve.