White Risotto with Corn, Carrots and Kale

Name: White Risotto with Corn, Carrots and Kale
Ingredients: 3 tablespoons extra-virgin olive oil; 1 onion, finely chopped; 2 cups (400g) arborio rice; ⅔ cup (160ml) dry white wine; 5 to 5½ cups (1.2 to 1.3L) chicken broth or water, warm; Fine sea salt; Freshly ground pepper; 4 tablespoons (56g) unsalted butter; 1 bunch young heirloom carrots (about 6)—trimmed, scrubbed and halved lengthwise; ½ bunch (45g) Tuscan kale, larger leaves torn or cut into pieces (about 3 cups); 2 ears corn, kernels cut from the cob; ½ cup (15g) grated Parmesan cheese, plus more coarsely grated for garnish

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Sarah Copeland, author of the new cookbook ‘Every Day Is Saturday,’ is showing us that risotto can be so effortless, you can make it with your kids.

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Ingredients

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 cups (400g) arborio rice
⅔ cup (160ml) dry white wine
5 to 5½ cups (1.2 to 1.3L) chicken broth or water, warm
Fine sea salt
Freshly ground pepper
4 tablespoons (56g) unsalted butter
1 bunch young heirloom carrots (about 6)—trimmed, scrubbed and halved lengthwise
½ bunch (45g) Tuscan kale, larger leaves torn or cut into pieces (about 3 cups)
2 ears corn, kernels cut from the cob
½ cup (15g) grated Parmesan cheese, plus more coarsely grated for garnish