Mixed Grains Risotto With Kale, Walnuts and Black Quinoa Recipe (2024)

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Cooking Notes

Claudia

Include the parm rind and the stems from the kale when making or reheating the stock. Adds great flavor. Used (Trader Joe's) 10-minute farro instead of rice. Since that farro and the slivered kale had the same cooking time, I threw the kale over the sauteed farro grains when I first started adding the stock and let it steam as the farro swelled.

Carrie

Really delicious and savory. Nice side dish for pork chops. I used plain white quinoa and other than missing the color, it worked great (plain is cheaper around here too). I didn't have any white wine so I subbed in juice from one lemon with water added to make a half cup and that worked great. Definitely can taste the lemon and it added the brightness needed.

Beth Gahbler

Great. I did my own free-form variation; as risotto is something I can cook in my sleep, I didn't pay any attention to the proportions.

One thing I always do when I make risotto is use equal portions of wine and bouillon - I no longer like it any other way.

In addition to the walnuts and parmesan, I also added nigella seeds, which was an idea I got from another one of Martha's recipes with black kale. It worked very well.

The Clean Plate Club

Finished with lemon juice, oregano, feta and more EVO with grilled chicken cutlets - great supper on a cold Friday night in February. Many thanks!

Annalisa

It's simple, filling and a good source of proteins. I did cut down on the Quinoa to 2 cups, instead of 3, which diluted the other ingredients too much, in my opinion. Also, I substituted Feta cheese for Parmesan cheese....and it was just perfect to me. Even my husband, who doesn't like anything healthy, loved it. I guess it must be the mesh potatoes consistency that attracted him.

Nicole

Made it vegan with vegetable stock, and nutritional yeast instead of parm at the end. Used regular quinoa (couldn’t find black, even at Whole Foods!). Added a teaspoon of smoked paprika and stirred well, adding enough of the stock at the end to make it saucy. Then topped my bowl off with Tabasco. Surprisingly good- after concern that it would be a bit bland!

ok healthy comfort food

Agree on cutting some of the quinoa, a lot of the flavor is from the parm. Still feels like it’s missing something.

cj

Changed rice to 1 1/3

Genie

We used 5 cups of black bean broth from making hummus. Added salt and pepper to taste with 1 strip of celery and water to increase to 7 cups. -Also used Farro instead of the rice and was wonderful. Great recipe.

Gayle

Interesting twist on risotto. I'd use 2 cups instead of 3 cups of quinoa (3 was too much...) but it's a hearty side dish or even a main dish (as our leftovers were). We did with scallops and a salad and the meal was delicious. Won't be a go to recipe, but I'd certainly make it again.

Just Ok

Felt like there was a flavor missing.

Erin

This tasted good, but was kind of... odd. As much as I like all the individual ingredients included, I didn't love this combination. My partner and I agreed that we would have no problem finishing the leftovers, but that I shouldn't make it again.

Christiana

Very tasty! I substituted pearl barley for arborio rice and it worked well... Probably less creamy but I love the chewy texture of the barley. Also left out the cheese and it tasted good without it. I think the key is the flavor of the stock you use (I used 2c bone broth and the rest veggie broth... It's what I had on hand)

Joanne

Bitter and boring.

The Clean Plate Club

Finished with lemon juice, oregano, feta and more EVO with grilled chicken cutlets - great supper on a cold Friday night in February. Many thanks!

Annalisa

It's simple, filling and a good source of proteins. I did cut down on the Quinoa to 2 cups, instead of 3, which diluted the other ingredients too much, in my opinion. Also, I substituted Feta cheese for Parmesan cheese....and it was just perfect to me. Even my husband, who doesn't like anything healthy, loved it. I guess it must be the mesh potatoes consistency that attracted him.

Beth Gahbler

Great. I did my own free-form variation; as risotto is something I can cook in my sleep, I didn't pay any attention to the proportions.

One thing I always do when I make risotto is use equal portions of wine and bouillon - I no longer like it any other way.

In addition to the walnuts and parmesan, I also added nigella seeds, which was an idea I got from another one of Martha's recipes with black kale. It worked very well.

Paul

This one was about the journey culminating into a delicious dish.

Nancy in San Jose

Unusual but very tasty

Patrick

Nice comfort food on a cold day, and simple to prepare. serves nicely as a one-dish vegetarian meal. I couldn't find black quinoa, so I used the widely available white variety and it worked out fine. The walnuts are critical to give the dish a bit of crunch.

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Mixed Grains Risotto With Kale, Walnuts and Black Quinoa Recipe (2024)

FAQs

What makes a risotto good? ›

A hint of wine is often added after the rice to deglaze the pan, but the real star of risotto is the broth. While constantly stirring the rice, warm broth is added in, one ladle-full at a time. Over time, the rice absorbs the broth, releases its starches, softens, and creates that signature velvety texture.

Can other grains and pasta can be prepared using the risotto method? ›

Other grains, including other long-grain or brown rices, barley, wheat berries, or small pasta shapes, may also be prepared with this method, but the quality of the finished dish is not the same as a risotto made with an Italian medium-grain rice.

What to do with a large amount of kale? ›

Freezing kale is another easy way to preserve your extra kale leaves. I like to freeze my kale in 1/2 cup portions that can be quickly and easily added to soups, stews, quiches, and so much more.

What rice not to use for risotto? ›

​For making risotto, avoid any long-grain rice varieties. They are less starchy and are not going to achieve a creamy texture. Basmati, Jasmine, Wild Rice, Sushi Rice, Brown Rice, Wild Rice, and Parboiled Rice are not suitable for making the risotto.

What is a good substitute for risotto grains? ›

Farro, quinoa, couscous, oats—as long as it gets creamy after a while on the stove, it can be a great substitute for a risotto-like dish. That's great news if you, like me, live somewhere where it's hard to find arborio at the supermarket.

What is the secret ingredient in risotto? ›

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

What are the disadvantages of risotto? ›

Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium.

Is it healthy to eat risotto everyday? ›

Risotto, prepared with stock and different ingredients, has loads of starch and can also have a ton of essential fat and sodium. If you consume it in moderation, it will not make you fat. However, eating it daily without any physical movement can cause an accumulation of fat.

Should you stir risotto as it cooks? ›

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Can you eat risotto on its own? ›

Apart from the tradition of serving Risotto (either Alla Milanese with saffron or Alla Parmigiana with nothing but good stock, butter and Parmesan) alongside a serving of rich Ossobuco Stew, Risotto is always a first course, a Primo - traditionally served after or instead of antipasti or on its own as a single dish ...

Is risotto a rice or pasta? ›

Although risotto shares similarities with Italian pasta dishes and is often served in the same course, it is not a pasta. Risotto is always made with starchy rice, which, unlike most pastas, is naturally gluten-free. Pasta is also starchy but is made from wheat and contains large amounts of gluten.

Is 2 cups of kale a day too much? ›

Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

Can kale be overcooked? ›

Don't boil kale, is releases more of the strong smelling sulfur compounds and makes the leaves slimy while damaging most of the nutrients. To preserve nutrients, don't cook kale for more than 10 minutes over high heat (in a skillet or oven at 400°F).

What is the healthiest way to eat kale? ›

While raw kale may boast the highest nutrient content, the study found that steaming retained the most antioxidants and minerals, compared with other cooking methods ( 7 ).

Is basmati or long grain rice better for risotto? ›

For risotto you need Arborio rice, or Carnaroli. Basmati and Orzo won't make risotto. They don't release enough starch to create the sort of creamy texture risotto has, and they don't have the right texture once cooked. Arborio is not difficult or expensive to get.

Is orzo or arborio better for risotto? ›

First, you'll swap rice (risotto recipes usually call for arborio or carnaroli varieties) for orzo, a rice-shaped pasta. You'll get the same luscious consistency thanks to the starch released when stirring pasta, but in a fraction of the total cook time.

What is the best short grain rice for risotto? ›

You can use any short-grain rice variety to make risotto. Carnaroli or arborio rice are the most common, but you may see boxes labeled generically as “risotto rice.” The latter should be fine, but check the label to make sure it isn't preseasoned or otherwise flavored.

What medium-grain rice is often used in risotto? ›

Carnaroli rice, a medium-grained and so-called superfino variety, contains an even higher starch content than Arborio. This variety is a classic choice for risotto in certain parts of northern Italy.

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