White cheddar risotto with sauteed curly kale (low FODMAP)
45 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This meal takes comfort food to a whole new level! Creamy risotto with the tang of extra sharp white cheddar and the richness of sauteed curly kale is a delightful combination. Makes an excellent vegetarian main course (made with veggie broth) or a delicious side dish. And, of course, this dish is gluten-free and FODMAP friendly.
INGREDIENTS:
5 cups low FODMAP chicken broth plus one additional cup if needed (or use low FODMAP vegetable broth)
3 tablespoons garlic-infused olive oil
2 tablespoons salted butter
2 cups Japanese sushi rice or arborio rice
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon kosher salt
1 tablespoon lemon zest, plus 3 tablespoons lemon juice
1/2 cup freshly grated parmesan cheese
8 ounces white cheddar, grated
4 cups curly kale, washed and chopped roughly (you can also use spinach if you prefer)
2 tablespoons fresh thyme leaves, finely chopped
DIRECTIONS:
In a saucepan or microwave-safe bowl, heat the chicken broth until steaming.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot or Dutch oven set over medium-high heat. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warmed broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
After 15 minutes, stir in the remaining up to 1 cup broth (to get the consistency you prefer), and the grated parmesan. Stir until thickened, about 2-3 minutes. Add the grated cheddar, lemon juice, lemon zest, and thyme. Stir to combine, then remove from the heat. If the risotto gets too thick, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and adjust seasoning with salt.
While the risotto cooks, make the kale. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute the kale until softened, about 3 minutes. Remove from the heat and stir the sauteed kale into the rice mixture.
To serve, divide the risotto in bowls with additional parmesan cheese sprinkled over the top.
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