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    You are in: Home / Recipes / Risotto With Kale and Gremolata Recipe
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    Risotto With Kale and Gremolata

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Ex-Pat Mama's Note:

    This recipe is Vegan, Gluten-Free and very low sugar. Made in a pressure cooker, it only takes about 25 minutes start to finish! I took this recipe from Great Vegetarian Cooking Under Pressure, by Lorna J Sass.

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    Units: US | Metric


    1. 1
      Heat the oil in your pressure cooker. Cook the onion until translucent, 2 or 3 minutes. Add the garlic and cook for an additional minute. Add the rice, stirring to coat each grain with oil.
    2. 2
      Add 3 1/2 cups of the veggie stock (hold back about a half cup), and the salt.
    3. 3
      Lock the pressure cooker lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure - cook for 4 minutes.
    4. 4
      While the rice is cooking, place the lemon zest and parsley in a food processor and chop fine - this is your Gremolata. Reserve until just before serving.
    5. 5
      Reduce the pressure with a quick-release method. Remove the lid - taking care to avoid any remaining steam.
    6. 6
      Stir in the kale and continue to cook uncovered, over medium heat, stirring constantly until the kale is cooked and the rice is tender but still chewy - 4 or 5 minutes. If the risotto isn't creamy enough add in the remaining 1/2 cup of broth.
    7. 7
      Just before serving, stir in the Gremolata. Add pepper as desired.

    Ratings & Reviews:


    Nutritional Facts for Risotto With Kale and Gremolata

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.7
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 398.7 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 2.4 g
    Sugars 0.9 g
    Protein 4.2 g

    The following items or measurements are not included:

    vegetable broth

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