Kale and Bacon Baked Risotto Recipe

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Ingredients

  • teaspoon
  • fine sea salt
  • 1
  • teaspoon
  • dried thyme
  • 1/2
  • teaspoon
  • red pepper flakes
  • 1
  • bag (10 ounce)
  • Tuscan Kale
  • 2
  • cups
  • arborio rice
  • 4
  • cups
  • hot chicken or vegetable stock
  • 3-4
  • tablespoons
  • cold butter, cut into pieces

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