Apple Kale Risotto with Parmesan Crisps

5 from 7 votes

Servings: servings

For risotto:
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 small onion diced
1 large granny smith apple peeled and diced
1 cup quinoa rinsed and drained
¾ cup organic sprouted brown rice can also use short grain brown rice but it may take less time to cook, check package instructions
1 ¾ cup Pacific Organic Vegetable Broth
1 ¼ cup Pacific Organic Butternut Squash Soup
1-3 cups water however many to reach desired consistency
4 cups organic kale ends trimmed
2 sage leaves chopped finely
¼ cup toasted pine nuts
For Parmesan Crisps:
1 tablespoon organic unsalted butter
6 heaping tablespoons of freshly grated Parmesan cheese

In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for approximately 3-4 minutes until they soften.
Add apple, quinoa, rice, broth and soup. Stir until blended and bring to a boil.
Reduce heat, cover and cook for approximately 45 minutes making sure to stir every 10 minutes or so. Cook until rice is tender and al dente. While rice is cooking you can prepare Parmesan crisps (see below).
When rice is tender, add chopped kale, stir and cover again for another 5 minutes until kale is wilted.
Top with toasted pine nuts and Parmesan Crisps. Serve immediately.
Parmesan Crisps:
Heat butter in a large skillet until bubbly.
Spoon the fresh grated cheese onto the butter, pressing down firmly with the back of the spoon, making 6 bite sized crisps.
After about two minutes, turn over and cook both sides until both sides are golden brown.
Remove from heat and let sit for 5 minutes to harden.
Remove crisps from the skillet and place on top of risotto.

Serving: 1g