ROCKIN' RISOTTO AND SUPER GREENS SOUP

Say the word risotto and everyone thinks, "a lot of work", "tricky", "difficult".  It does not have to be true. I often make risotto for a quick dinner, yes, SOLA! When you add some veggies and/or protein, it is a meal-in-one, and a great vehicle for using up bits and pieces of leftovers we "Sola" folks tend to collect!

You don't need perfection to have a delicious and healthy dish. An authentic, creamy, unctuous risotto is a pleasure beyond compare, but for a last minute, nutritious treat, a less than perfect version is a welcome option. Butter, arborio or other short grain rice, broth, cheese and whatever else you have on hand, can become a real treat for dinner in a very short time with little effort. My version the other night using a few organic shiitake mushrooms and some kale, was delightful and a nutritional a powerhouse as well! What more could you ask?

Shiitake mushrooms are especially nutritious. They are considered a "medicinal" mushroom as well as an "edible" mushroom. Science is proving them good for the cardiovascular system, the immune system and possibly as a deterrent to cancer. They are rich in B vitamins, have the most protein of the mushroom family, and have several minerals including calcium and selenium. More importantly for the cook, they have a meaty texture and flavor, called umami, which is prized in the culinary world.

Kale is reputed to be one of the most nutritious vegetables on the planet. The book, 50 Shades of Kale  has, now, made it a fun and popular veggie as well! Full of vitamins, minerals, antioxidants and fiber, kale also has a bright and beautiful green color when used raw in a dressed salad or briefly cooked.
There are many types of kale, all a little differtent in appearance, texture, size and taste. Try them all and pick your favorite! I like the curly kale at my organic market. It is young, tender and sweet. They also have red kale and lacinato kale. Try collard greens for an alternative!

SHIITAKE MUSHROOM AND KALE RISOTTO

• 3-4 shiitake mushrooms, washed and sliced
• 3-4 leaves fresh organic kale, washed and sliced, * chiffonade
• 1 tablespoon butter
• 1/2 cup short grain rice such as Arborio, or Sushi rice
• 1/4 cup chopped yellow onion 
• 1 shallot, chopped (optional)
• approx. 3 cups good chicken or vegetable stock
• parmesan to taste
• salt and hot pepper flakes

Melt butter in a sturdy saucepan on medium high heat. Simmer stock in another pan.
Add chopped onion and shallot and cook until slightly softened.
Add rice and stir to coat with butter. Add additional butter if needed.
Stir in mushrooms and cook until aroma starts to be released. Next add some white wine if you have some, about 1/3 cup and stir until it is absorbed. If you do not have or do not want to use wine, start stirring in stock about 1/2 cup at at time. Continue to stir until liquid is mostly absorbed.
Traditional risotto requires constant stirring, but if you are busy or tired, just stir intermittently, but keep a close watch. When the liquid is absorbed, add another 1/3 -1/2 cup and continue. The mixture will begin to be creamy as the rice absorbs the liquid and releases the starch. When the rice is almost cooked, add the kale and more liquid and stir. Cook until rice is done, but still has a little texture. The kale should remain bright green. Add some parmesan, salt and pepper flakes to taste. I like a little "kick" of spice in my Mushroom and Kale Risotto!
Eat, enjoy and be healthy...you can add a side salad of marinated tomatoes and olives if you like.

Yum, look at those meaty mushrooms and glistening kale! 

The whole thing takes about 30 minutes, and is easy enough to do after a long day at work. If you don't have mushrooms and kale, use spinach and broccoli, or butternut squash and peas, whatever sounds good to you!  And the best part of making this "sola" is that you will maybe have enough left over for a risotto cake in the morning. Just form a patty, dip in breadcrumbs or flour and saute. One of my favorite breakfasts with or without sausage on the side.

Super Greens Soup is just that. Had some greens left from my trip to the organic farm, a lone zucchini, and a yukon gold potato.  Took an onion and chopped it with the veggies. Put it in a saucepan with some butter, added a dash of curry powder and some stock left from the risotto, a splash of wine and cooked it all together for about 1/2 hour. Voila! Super nutritious and delicious soup for dinner and some left for lunch later in the week.

Variegated Sorrel, Zucchini, Upland Cress, Yukon Gold Potato

This one took 15 minutes to make. I semi-blended the soup when done. I like  thickish soup with chunks. You could eat it all chunky, or make a smooth puree if that is your pleasure. It is all good and good for you!  

*chiffonade:  roll leaves into a cylinder and slice thinly to make thin "ribbons"

Happy Healthy Eating

Sola Gina