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SERVES:
4

INGREDIENTS:

for the kale chips:

1 large bunch kale (see hints below)
2 Tbs olive oil
salt to taste (go easy...the kale shrinks as it bakes)

for the risotto:

4-5 cups chicken or vegetable broth

1 medium onion, diced
2-3 Tbs olive oil for sauteing onion

1 cup Arborio rice
1 cup peeled and 1/2-inch diced carrot
1 cup peeled and 1/2-inch diced turnip
1 cup peeled and 1/2-inch diced parsnip (see hints below)
1-2 Tbs fresh chopped thyme (optional but good)

approx. 1/2 - 3/4 cup grated parmesan cheese (plus more for garnish)

PROCEDURE:

Preheat the oven to 350 degrees.

Rinse the kale and pat it dry really well and then tear it into 1 - 2 inch pieces, leaving the tougher ribs behind.

Toss those pieces completely and uniformly with 2 Tbs olive oil and a little salt to taste and then spread it out onto a baking tray (or two) and place the tray into the preheated oven.

Keep your eye on that and toss it around occasionally as it is baking, it could take 20 minutes or more for the kale to crisp up evenly.

To make the risotto, heat 4-5 cups of chicken or vegetable stock in a pot on the stovetop and also saute one medium diced onion in another large, heavy bottomed pot, in a little olive oil to soften.

At that point, add 1 cup Arborio rice, stir that around and cook it for a minute. Then add about 1 cup each of peeled and 1/2-inch diced carrot, parsnip and turnip, and add an optional 1-2 Tbs fresh chopped thyme.

Stir that around and add a ladle or two of the warm broth and stir it and let the rice absorb it.

Stay with it and add a little more broth to it as the rice absorbs it.

Once it is nice and creamy and soft to the tooth, add grated parmesan cheese to taste and serve it up with the kale chips right on top.

HINTS:

There are different kinds of kale available, curly kale like I used or one called Lacinato or “Dinosaur” kale. It's up to you what you use, either works fine.

Parsnips tend to have a tough core so you can quarter the thicker end lengthwise and then carefully slice out the core before dicing.