Kale & Broccoli Risotto

Ingredients

• 4 ½ cup vegetable or chicken broth
• 1 cup frozen broccoli
• 1 cup frozen kale
• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• Salt & pepper
• 2 garlic cloves
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 2 tablespoons prepared pesto
• 1 cup frozen peas
• 1 lemon, zested and juiced
• ½ cup finely grated Pecorino Romano or Parmigiano Reggiano

Directions

1. In a large saucepan, bring the broth to a boil over high heat. Add in the broccoli and cook for 2 minutes or until tender. Add in the kale and continue to cook for 1 minute, just until the greens are tender but still bright. Using a slotted spoon, remove the broccoli and greens from the hot broth and transfer to a blender. Add in about ½ cup of the broth, blitz until smooth, then set aside. Remove the broth from the heat.
2. Place a large sauté pan or saucepan over medium heat and add in the oil to heat. Add the onion, season with salt and pepper, and cook until softened, about 5 minutes. Add the garlic and Arborio rice and toast for 1 to 2 minutes.
3. Stir in the white wine and cook until the wine is absorbed. Using a ladle, add about a ½ cup of the hot broth into the rice and stir to combine. Stir the rice frequently until the broth is absorbed then add in another ladle. Continue adding broth in this manner until the rice is cooked to al dente.
4. Stir the broccoli and greens puree into the risotto as well as the pesto and frozen peas and continue to cook until thickened, about 3 to 5 minutes. If the risotto is a little on the thick side, add another splash of broth or water.
5. Just before serving, stir in the lemon zest, lemon juice, and cheese and season to taste with more salt and pepper, if needed.