Saffron Risotto Stuffed Peppers Over Summer Kale

By ltrodrigu

Ingredients

• 6 cups water or vegetable stock
• Pinch saffron threads
• 1 yellow onion, finely sliced, plus 1/2 yellow onion, finely diced
• 3 tablespoons olive oil
• 1/4 cup white wine
• 2 cups Arborio rice
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup grated Parmesan
• 3 garlic cloves, thinly sliced
• 2 bunches kale, stems removed and leaves roughly chopped
• 2 cups cherry tomatoes, halved
• 16 jarred piquillo peppers, drained

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 450 degrees. In a small pot over medium heat, bring stock and saffron to a gentle simmer.

In a medium pot over medium heat, sweat diced onion in 1 tablespoon oil until translucent, 3-5 minutes. Pour in wine and let simmer until liquid mostly evaporates, about 5 minutes more. Stir in rice and toast grains until aromatic, about 1 minute more.

Add 1 ladleful simmering stock to rice, stirring until stock is almost absorbed. Repeat with remaining stock until rice is al dente and risotto looks loose and creamy, about 12 minutes. Season with salt and pepper to taste and stir in butter and cheese. Once cheese melts, remove pot from heat. Set aside.

Meanwhile, heat remaining oil in a large, deep, ovenproof sauté pan over medium-high heat. Sauté sliced onions until translucent, 3-5 minutes. Add garlic and sauté until softened, 1 minute more. Stir in kale and sauté until leaves wilt, about 3 minutes. Stir in tomatoes, season with salt to taste and sauté until leaves soften and flavors meld, about 5 minutes more. Leave in pan.

Carefully stuff risotto into drained peppers (there will be some risotto left over). Place stuffed peppers over kale-tomato mixture. Place pan in oven and roast until juices from peppers flavor kale, about 8 minutes. Remove dish from oven and serve immediately.