5743 kale pancetta risotto Recipes

  • Crispy Grilled Kale and Pancetta Risotto
    olive oil, divided, minced garlic, kosher salt, divided and
    10 More
    olive oil, divided, minced garlic, kosher salt, divided, pepper, divided, tuscan kale, stems and coarse ribs removed, diced pancetta or thinly sliced speck* cut crosswise into 1/2-in.-wide ribbons, carnaroli or arborio rice, chopped onion, reduced-sodium chicken broth , heated until steaming, mascarpone cheese, chopped toasted walnuts, unsalted butter, cut into chunks, chopped oil -and-vinegar-marinated or oil-packed dried tomatoes
    13 ingredients
  • Kale and Mushrooms with Creamy Polenta
    kale, stemmed , cut into 1-inch pieces, whole milk, water and
    12 More
    kale, stemmed , cut into 1-inch pieces, whole milk, water, polenta, salt, ground black pepper, pancetta (italian bacon) or bacon, coarsely chopped, mushrooms (such as crimini, oyster, and stemmed shiitake), sliced, extra-virgin olive oil, divided, garlic clove, minced, low-salt chicken broth, chopped fresh thyme, grated lemon peel, unsalted butter, freshly grated parmesan cheese
    15 ingredients
  • Kale Chips
    kale, extra-virgin olive oil, divided, sherry vinegar and
    1 More
    kale, extra-virgin olive oil, divided, sherry vinegar, sea salt , to taste
    50 min, 4 ingredients
  • Kale Krisps
    kale, washed and dried, shredded cheddar cheese
    15 min, 2 ingredients
  • Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds
    kale, pomegranate seeds, sunflower seeds, almonds and
    4 More
    kale, pomegranate seeds, sunflower seeds, almonds, red pepper seasoned rice vinegar, balsamic vinegar, extra virgin olive oil, salt to taste
    20 min, 8 ingredients
  • Kale Slaw
    kale, stems removed and leaves thinly sliced and
    8 More
    kale, stems removed and leaves thinly sliced, carrot, shredded, orange, juiced, lemon, juiced, salt and ground black pepper to taste, red onion, very thinly sliced, cooked bacon, chopped, mayonnaise, olive oil
    30 min, 9 ingredients
  • Kale Caesar with Cucumbers and Leeks
    kale , ribs removed and leaves torn into pieces and
    11 More
    kale , ribs removed and leaves torn into pieces, mayonnaise, olive oil, dijon mustard, grated parmesan cheese, lemon, juiced, minced garlic, worcestershire sauce, anchovy paste, cucumber, sliced, chopped leeks, freshly cracked black pepper
    15 min, 12 ingredients
  • Kale & Mushroom Quiche
    kale, mushrooms sliced, chopped parsley and
    6 More
    kale, mushrooms sliced, chopped parsley, olive oil, for sauteing, eggs, beaten, milk, feta cheese, salt, pepper
    9 ingredients
  • Kale
    kale, chicken broth, olive oil
    3 ingredients
  • Kale Chips
    kale, extra virgin olive oil, salt, pepper
    4 ingredients
  • Kale Chips
    kale, olive oil
    2 ingredients
  • Kale Gratin With Pancetta - Rachael Ray Kale Gratin With Pancetta - Rachael Ray
    kale (de-ribbed & chopped), salt, black pepper, olive oil and
    6 More
    kale (de-ribbed & chopped), salt, black pepper, olive oil, pancetta (chopped into 1/2 inches), heavy cream, garlic cloves (mashed and chopped ), nutmeg (grated ), breadcrumbs, pecorino romano cheese (grated ) or 1/2 cup parmigiano-reggiano cheese (grated)
    35 min, 10 ingredients
  • Kale Gratin with Pancetta (Rachael Ray) Kale Gratin with Pancetta (Rachael Ray)
    kale, stems stripped and chopped , about 6 cups, salt and
    8 More
    kale, stems stripped and chopped , about 6 cups, salt, extra-virgin olive oil, pancetta, chopped into 1/2-inch pieces, cream, garlic , smashed and chopped, grated nutmeg , eyeball it, black pepper, breadcrumbs, grated parmigiano-reggiano or pecorino romano
    35 min, 10 ingredients
  • Leek & Pancetta Risotto With Fine Herbes Leek & Pancetta Risotto With Fine Herbes
    flat leaf parsley, fresh, chervil, fresh, chopped and
    12 More
    flat leaf parsley, fresh, chervil, fresh, chopped, tarragon, fresh, chopped, olive oil, salt and pepper (to taste), pancetta, diced, yellow onion, chopped, leeks, white and light green portions, rinsed well and thinly sliced, garlic cloves, minced, arborio rice, dry white wine, chicken broth, warmed, unsalted butter, cut into 2 pieces, parmigiano-reggiano cheese, grated
    40 min, 14 ingredients
  • Butternut Squash and Pancetta Risotto with Spiced Butter (The Cookworks) Butternut Squash and Pancetta Risotto with Spiced Butter (The Cookworks)
    garlic , roasted, unsalted butter, room temperature and
    16 More
    garlic , roasted, unsalted butter, room temperature, chopped chervil leaves, chopped marjoram leaves, ground cinnamon, ground ginger, unsalted butter, squash, cut into 3/4-inch cubes, kosher salt, brown sugar, chicken stock , recipe follows, olive oil, pancetta, small dice, minced shallots, arborio rice, chopped fresh sage leaves, chopped fresh thyme leaves, white wine
    50 min, 18 ingredients
  • Pumpkin and Pancetta Risotto Pumpkin and Pancetta Risotto
    chopped pancetta, light chicken stock, shallots, chopped and
    7 More
    chopped pancetta, light chicken stock, shallots, chopped, pumpkin flesh, cut into 1/2-inch cubes (about 4 cups), olive oil, scant 1 cup risotto (carnaroli, arborio, or vialone nano), dry white wine, mascarpone, freshly grated parmesan, sea salt and freshly ground black pepper
    55 min, 10 ingredients
  • Risotto With Sausage And Cranberry Beans Risotto With Sausage And Cranberry Beans
    risotto with sausage and cranberry beans and
    16 More
    risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional
    1 hour , 17 ingredients
  • Kale and Pumpkin Seed Pesto Kale and Pumpkin Seed Pesto
    kale roughly chopped, garlic, olive oil and
    3 More
    kale roughly chopped, garlic, olive oil, kale cooking liquid, parmesan cheese shredded, pepitas toasted
    6 ingredients




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