Kale Risotto with Paprika Shrimp

Kale Risotto with Paprika Shrimp

Ingredients:

• 1 1/2 cups Arborio rice or orzo

• 8 ounces chopped kale

• 6 to 7 cups warm vegetable stock or water

• 2 1/2 tbsp olive oil

• 1/2 cup finely chopped onion

• 3 to 4 minced garlic cloves

• 1 tsp chopped thyme leaves

• grated zest of 1 lemon

• 2 tbsp lemon juice

• salt and pepper to taste

• 1 lb. peeled and deveined large shrimp

• 1 tsp Hungarian or sweet paprika

• 1/4 cup grated Parmigiano-Reggiano cheese

1. In a large Dutch oven or heavy bottomed pot, heat 1 1/2 tablespoon olive oil. Sauté onion for 3 minutes, add garlic and thyme and cook for 1 minute more. Add Arborio rice or orzo and cook for 2 to 3 minutes, stirring constantly so that rice is coated with oil.

2. Add lemon zest and 1 tablespoon lemon juice, stir. Reduce heat to medium-low (maintain a low boil at all times), pour half cup of stock and gently stir. Keeping stirring until most of the liquid has evaporated before adding half cup more of stock. Repeat this process until you've used 2 cups of stock.

3. Stir in the kale, salt, and pepper to taste. Repeat the process of adding half cup of stock, keep stirring and when liquid has almost evaporated, add half cup more. If after 6 cups of stock has been added and it looks like rice needs more time, then you can use the additional stock. Add in 1/4 cup increments at this point. This whole process of cooking the Risotto should take between 15 and 18 minutes.

4. In a 12-inch skillet, heat remaining 1 tablespoon oil. Add shrimp, paprika, pepper, and the remaining 1 tablespoon lemon juice. Stir and cook for 3 minutes.

5. Plate Risotto among 4 bowls, add a quarter of the Paprika Shrimp to each bowl and garnish with Parmigiano-Reggiano cheese.

Yields: 4 to 6 servings

Notes&Tips:

• Kale Risotto with Paprika Shrimp is creamy and delicious. I always like to incorporate vegetables when I'm making one pot dishes. The kale in this dish was a hit! It tasted far better with kale than with spinach - and spinach is my absolute favorite and go to vegetable, raw or cooked!

• The paprika lent a nice sweet and sophisticated taste to the Paprika Shrimp. These shrimp, skewered and grilled are even better than sautéing. But my grill, in the winter, is usually under a mound of snow! And my electric indoor grill the best for grilling seafood.

• I served this dish with toasted garlic bread and a salad with grapes and orange.