Glass measuring cup
- 5 ounces chopped curly kale leaves
- 2 tablespoons avocado oil divided
- 2 shallots peeled and minced
- 1-2 tablespoons aji amarillo paste depending on your spice preference
- 1 cup carnaroli or arborio rice
- 3 cups vegetable stock warmed up
- 8 ounces fresh or frozen green peas
- ¼ cup fresh parsley leaves minced
- 1 lemon juiced and zested
- Salt and pepper to taste
Preheat the oven to 300ºF.
Pour the vegetable stock into a large, heat-proof bowl or glass measuring cup. Transfer to the microwave for 2 minutes until warmed through. Set aside.
Cook the Kale Chips:
Arrange the kale leaves on the sheet pan in an even layer. Drizzle with 1 tablespoon avocado oil and use your hands to massage the oil into the leaves. Sprinkle with salt. Transfer to the oven for 10-15 minutes or until the leaves are crispy.
Turn off the heat and leave the chips in the oven as you finish the risotto.
Heat the remaining avocado oil in a small pot. Add the shallot and cook for 1-3 minutes until just beginning to soften. Add the aji amarillo paste and cook for 1 minute until fragrant.
Cook the Risotto:
Add the carnaroli rice and cook for 1-2 minutes until the rice is coated with the paste and begins to toast slightly. Reduce heat to low.
Add a ladle of the warm vegetable stock and stir continuously until the rice absorbs the broth. Continue on, alternating adding stock and stirring, until the liquid is almost completely absorbed.
Cook the Peas:
Stir the peas into the risotto and cook for 2-3 minutes until any remaining liquid is absorbed and the peas are bright green. Taste and season with salt and pepper. Turn off the heat and rest the risotto for 5 minutes.
Prepare the Garnish: In a small bowl, combine the minced parsley, lemon juice and zest, and a pinch of salt and stir to combine. Set aside.
Calories: 337kcal | Carbohydrates: 56g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 443mg | Fiber: 6g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 44mg | Calcium: 40mg | Iron: 4mg