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 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

www.purewow.com

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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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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 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