Risoni with Kale

    Risoni with Kale

    (147)
    5saves
    35min


    130 people made this

    This is a light pasta dish I make in summer. It's perfect with some other vegetables and a glass of white wine.

    Ingredients
    Serves: 20 

    • 1 teaspoon ground turmeric
    • 2 cups (400g) uncooked risoni pasta
    • 2 tablespoons olive oil
    • 4 cloves garlic, sliced
    • 1 bunch kale, stems removed and leaves coarsely chopped
    • 1 large lemon, juiced
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup grated Parmesan cheese, or to taste
    • salt and black pepper to taste

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the risoni; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
    2. Heat the olive oil in a large frypan over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the frypan with a lid and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the risoni along with the lemon juice, nutmeg and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
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    Reviews and Ratings
    Global Ratings:
    (147)

    Reviews in English (146)

    by
    47

    The flavors were delicious. If i make it again I would put a little chicken stock with the kale and garlic while it is cooking. My garlic burned and the kale was not soft and tender.  -  18 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    45

    Quiet, mellow flavors. Perfectly understated, just as I like it, just as I wanted it. Well balanced combination of the flavors, and I particularly liked the additions of nutmeg and lemon juice, which I didn't measure, just added to taste, probably less than what was called for. The turmeric gives the orzo a brilliant yellow color which, in combination with the green kale (I used arugula because I grow it), gave this a striking appearance. (Note to self: this might make a great dish for a Green Bay Packers party with its vivid colors of green and gold!) Other than seasoning to taste rather than adhering strictly to the given measurements, I wouldn't change this recipe at all and have absolutely no criticism. It's lovely.  -  06 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    42

    I have never had kale before and I got a bunch in my bountiful basket this weekend. I found this and we LOVE orzo so I thought I would give it a try. Not sure why you need the turmeric other than it makes your orzo a pretty color. This makes a HUGE side dish. I normally only make half a pound, but I wanted to follow the recipe. Make sure you stem the Kale- it doesn't get soft and I was glad I did a good job on all but one leaf. Kale is not bad, but I think the lemon juice and parm is a little on the light side for this much orzo. I also found my kale starting to burn with no water just the evoo to cook it in and my garlic was clearly on the brown side. If I did this again I would cook my garlic then add a little water or stock to steam my kale instead of cooking it in the oil. Some of the pieces got really crispy. Thanks for sharing overall it was good I would just make a few minor changes next time.  -  25 Apr 2010  (Review from Allrecipes USA and Canada)

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