BAKED LEMONGRASS RISOTTO
Recipe by Lindsay Pleskot.
See the original recipe on her blog here.
I love a nice creamy risotto, but all that standing at the stove and stirring! Not gonna lie, it has redirected me to another dish more than once . . . But I was redently reminded of my love of risotto! And when I made this recipe, I was seriously that annoying person saying Mmmm. Mmmmm! At every bite.
- 3 Tbsp Coconut Oil, divided
- 1 shallot, minced
- 3 cloves garlic, pressed or minced and divided
- 1 1/2 cups Aromatic Rice
- 4 cups Lemongrass Tea (brewed strong!) divided
- 1 cup stock (chicken or vegetable)
- 1 large bunch of Dino kale, stems removed and cut into bite-sized pieces
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup dry white wine or stock
- 1-2 Tbsp unsalted butter
- 1 tsp coarse salt
- Black Pepper, to taste
- Preheat the oven to 375°F with your oven rack in the middle position.
- Steep 4 cups of your strong tea and set aside.
- In a medium-sized Dutch oven (if you don’t have one you can do the stove top portion in a heavy-bottomed pan and then transfer to a lined baking dish for the cooking portion), heat 2 Tbsp of your coconut oil over medium high heat. Once heated, add shallot and cook until translucent, approx. 4-5 minutes. Add 2 cloves of your garlic. Cook another 2-3 minutes until the garlic becomes fragrant.
- Add the rice and allow it to brown a bit, building flavor. Cook for 3-4 minutes, stirring constantly to ensure it doesn’t burn.
- Add 3 cups of your tea and 1 cup stock. Cover and bring to a boil. Once it’s boiling, remove from heat, and place in the oven with the lid on. Bake until tender, approx. 50 minutes.
- Meanwhile, line a baking sheet with parchment paper. In a medium-sized bowl, toss kale with remaining oil (melt for a few seconds in the microwave so it coats the leaves evenly) add garlic and a pinch of salt and pepper. Toss to coat evenly and lay out on the baking sheet.
- During the last 20 minutes of cooking, add the kale to the oven.
- Once rice is cooked and kale is tender with a bit of brown crispy edges, remove both from the oven.
- Pour the remaining cup of tea, parmesan, wine or stock, butter, salt, and a generous amount of pepper into the risotto mixture. Stir to combine well and let some of the liquids soak up, leaving you with a nice creamy mixture.
- Top with kale and enjoy as a side dish or serve with fish, chicken or poached eggs to complete the meal!
(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).