Risotto in under 35 minutes....honest!

Last Wednesday I made a fabulous dinner in under 35 minutes....lemon garlic risotto, broiled char, and sauteed kale.   Mind you, I had planned it out, and had all my essential ingredients, but planning is ninety percent of the battle.

Lemon garlic risotto, arctic char and sauteed kale

I don't really like rice unless it is nice and sticky, or creamy or both.   Risotto is definitely something I love, and while it is tedious to make (sometimes) it is not that difficult, and with planning (and an eleven year old helper to stir!) the meal was ready in less than 35 minutes from start to finish.  The only downside for me was that it was an night that I had to go running (ugh!) and I could not eat my full meal (as seen above) until after my run!


Lemon Garlic Risotto (hint...make enough for leftovers)

3 cups of arborio rice
2 - 3 TBSP olive oil
a few cloves of minced garlic
Liquid:
Fresh squeezed lemon - juice from 1 -2 lemons throughout cooking
dry white wine - about 1 - 2 cups total throughout cooking
water - 4 - 6 cups throughout cooking
Using a deep pan (I used a wok-style pan), heat up olive oil. Have your rice and minced garlic ready. Throw in the garlic and within 10 seconds, add the arborio rice.  Sautee for 1 - 2 minutes, being careful not to burn the garlic.  Slowly start adding in liquid, 1/2 - 1 cup at a time, each time stirring until liquid has evaporated.  This is the tedious part, but if you have an eleven year old to help you, I highly recommend it.  Slowly add the liquid, alternating the lemon juice and water, and then the wine. I did not measure, but tasted as I went.  It took about 25 minutes of adding liquid, and in between I seasoned my char and ripped my kale. You will know your risotto is done when it appears creamy and sticky (yum!) and it has a wonderful texture that is soft, but firm.  



Blackened Char

2 pieces of char, skin side down
Use any blackened spice
Lemon slices
Place char skin side down on a parchment lined cookie sheet.  Sprinkle any blackened spice you have (I had a spice mix called "Open Season" which was delicious and low sodium to boot!).  Slice lemons and place in along the top of the fish.  Bake at 375 for about 10 minutes. 

Sautteed Kale
2 bunches of ruffled kale
1  - 2 TBSP grapeseed oil
salt and pepper to taste
juice from a lemon or...yes....white wine
Preheat the pan with the grapeseed oil.  Once heated, throw in the ruffley kale, and hear it sizzle!   Toss around for about 30 seconds to 1 minute.  Add some salt and pepper, and then toss in a bit of vino.  The acidity of the wine (or lemon juice) helps to get rid of the slight bitterness that kale has, and then all you are left with is total delicious-ness!