Friday, October 16, 2009


I got the weirdest list of foods when I tried to research for this recipe. Artichokes? Rosemary?

I finally settled on Indigo as somewhere between blue and purple, which gave me a little leeway in the color spectrum. I felt that cooked cremini mushrooms, red kale, and black mission figs fit the bill. Also, it was all I saw at the Wedge in the three minutes I had to pick something out before I was late to work.

What do you think?

All day long I wondered. Soup? Stew? Dessert (ew)? Then I remembered the box of arborio rice I picked up at Trader Joe's on a whim. I just had to replace the bottle of white wine I thought I still had, but apparently was consumed Tuesday night. Yep.

Black Mission Fig Risotto with Lemony Red Kale
Makes about 6 servings

1 1/2 cups arborio rice
1/2 cup white wine
4 cups heated broth
2 tbsp Earth Balance
1 small onion, finely chopped
2 cloves garlic, minced
2 cups sliced cremini mushrooms
about 10 black mission figs (fresh), stems removed, and quartered
1 tbsp dried parsley
salt and pepper
1 bunch red kale
1 lemon's worth of juice
2 tsp olive oil

In a large saucepan, heat the Earth Balance. Sauté the onion until translucent. Add garlic and mushrooms. Stir to coat, and cook for a minute or two, until the mushrooms soften. Add rice. Stir to coat. Add wine, and cook, stirring, until the wine evaporates. Add two cups of broth. For the next 15 minutes, add a cup of broth and stir until reduced and absorbed. Once all the broth is poured in, add the figs and parsley and cook until the risotto is done. Salt and pepper to taste.

In a large frying pan, heat the olive oil. On lowish heat, sauté the kale for about a minute. Flip the leaves around with a pair of tongs. Drizzle with lemon juice, and cook until wilty.

Serve risotto over kale. Yum!