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Ingredients
- Kale Risotto with Caramelized Onions
- 4 T. extra-virgin olive oil, divided
- 1 c. onions, halved lengthwise and thinly sliced crosswise
- 1/4 c. white wine
- 2 quarts vegetable stock
- 1 lb. baby kale
- 2 garlic cloves, minced
- 2 c. arborio rice
- 1/2 c. freshly grated Parmesan cheese, plus more for serving
- 1/4 c. toasted pine nuts
- Salt and freshly ground pepper
View Full Recipe at Eliots Eats
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