Brown Rice Risotto with Kale and White Beans

Name: Brown Rice Risotto with Kale and White Beans
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5 cups (1200 ml) low-sodium vegetable broth, kept hot in a saucepan; 1 cup (240 ml) water, added to the hot broth; 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (about 5 oz) (150 g) yellow onion, finely diced (¼-inch / 6 mm pieces); 4 cloves (12 g) garlic cloves, minced; 2 teaspoons (3 g) fresh thyme leaves, stripped from the stems; ¼ teaspoon (½ g) red pepper flakes (optional); 1½ cups (300 g) short-grain brown rice, uncooked, not rinsed; ½ cup (120 ml) dry white wine; 7 oz (about 1 bunch) (200 g) lacinato (Tuscan) kale, thick stems removed, leaves chopped into ½-inch (1 cm) pieces (about 5 packed cups); 15 oz can (425 g) cannellini beans, drained and rinsed; ½ teaspoon (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 tablespoon (14 g) unsalted butter, cut into small pieces; ½ cup (45 g) Parmesan cheese, finely grated, plus more for serving; 1 medium (85 g) lemon, zested (about 1 teaspoon), then juiced (about 2 tablespoons / 30 ml)

From the MyKitchenBank Kitchen

A hearty, creamy stovetop risotto made with nutty short-grain brown rice, tender lacinato kale, and creamy cannellini beans, brightened with lemon and finished with Parmesan. It's a satisfying one-pot vegetarian dinner.

Prep: 20 min
Cook: 1 hr
Wait: 5 min
Total: 1 hr 25 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

5 cups (1200 ml) low-sodium vegetable broth, kept hot in a saucepan
1 cup (240 ml) water, added to the hot broth
2 tablespoons (30 ml) extra-virgin olive oil
1 medium (about 5 oz) (150 g) yellow onion, finely diced (¼-inch / 6 mm pieces)
4 cloves (12 g) garlic cloves, minced
2 teaspoons (3 g) fresh thyme leaves, stripped from the stems
¼ teaspoon (0.5 g) red pepper flakes (optional)
1½ cups (300 g) short-grain brown rice, uncooked, not rinsed
½ cup (120 ml) dry white wine
7 oz (about 1 bunch) (200 g) lacinato (Tuscan) kale, thick stems removed, leaves chopped into ½-inch (1 cm) pieces (about 5 packed cups)
15 oz can (425 g) cannellini beans, drained and rinsed
½ teaspoon (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
1 tablespoon (14 g) unsalted butter, cut into small pieces
½ cup (45 g) Parmesan cheese, finely grated, plus more for serving
1 medium (85 g) lemon, zested (about 1 teaspoon), then juiced (about 2 tablespoons / 30 ml)

Equipment (6)

Large, wide, heavy-bottomed pot or deep 12-inch (30 cm) skillet with lid
2-quart (2 L) saucepan for the hot broth
Wooden spoon or flexible spatula
Ladle or 1-cup (240 ml) liquid measuring cup
Microplane or fine grater
Chef's knife and cutting board

Steps

Before you start

Brown rice takes about 45 minutes to turn tender and creamy, much longer than white arborio rice, so plan on roughly 85 minutes from start to table.
Use short-grain brown rice if you can find it. It releases more starch and gives a creamier result than long-grain.
Keep the broth hot in a separate pot the whole time. Cold liquid stalls the cooking and makes the rice cook unevenly.
Drain and rinse the canned beans, and wash and chop the kale before you turn on the heat.

1
Heat the liquid
- Pour the vegetable broth and water into a 2-quart (2 L) saucepan and bring to a bare simmer over medium heat.
- Reduce the heat to low and keep it hot, with small bubbles at the edges, for the whole recipe.
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Ready when: Small bubbles rise at the edges and steam rises from the surface
Tip: Hot liquid keeps the rice cooking at a steady pace. Cold liquid slows it down and makes it uneven.
2
Prep the kale
- Strip the kale leaves from the thick center ribs, stack the leaves, and chop them into ½-inch (1 cm) pieces.
- Measure about 5 packed cups.
- Grate the Parmesan, zest the lemon, then juice it, and set everything beside the stove.
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Ready when: Kale pieces are bite-sized and the cheese and zest are ready
Tip: Zest the lemon before you juice it. A juiced lemon is nearly impossible to zest.
3
Soften the onion
- Heat the olive oil in a large, wide, heavy-bottomed pot or deep 12-inch (30 cm) skillet over medium heat until it shimmers.
- Add the diced onion and the salt.
- Cook, stirring often, for 5 to 6 minutes.
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Ready when: Onion is soft and translucent with no browned edges
Tip: If the onion starts to brown, lower the heat. Browning will make the risotto taste bitter.
4
Toast rice with aromatics
- Stir in the garlic, thyme, and red pepper flakes (if using) and cook 30 seconds until fragrant.
- Add the rice and stir constantly for 2 to 3 minutes so every grain is coated in oil and lightly toasted.
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Ready when: Rice smells nutty and the grains look slightly glossy and a bit more opaque at the edges
Tip: Add the garlic only just before the rice so it doesn't scorch.
5
Add the wine
- Pour in the white wine and stir, scraping up any bits stuck to the bottom of the pot.
- Simmer for 1 to 2 minutes.
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Ready when: The wine is almost completely absorbed and the sharp alcohol smell has faded
6
Cook with first ladles
- Add 3 cups (720 ml) of the hot liquid and bring to a gentle simmer.
- Reduce the heat to medium-low so the surface bubbles lazily.
- Cook uncovered for about 20 minutes, stirring every minute or two.
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Ready when: Most of the liquid is absorbed, and a spoon dragged across the bottom leaves a trail that fills in slowly
Tip: Brown rice needs more time than white rice. Don't turn the heat up to rush it, or the outside will break down before the center softens.
7
Add more liquid
- Add 2 more cups (480 ml) of hot liquid and stir well.
- Continue simmering over medium-low heat for about 15 minutes, stirring every 1 to 2 minutes.
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Ready when: Grains are starting to soften and the mixture looks creamy but still thick
Tip: If the pot looks dry before the time is up, add a splash of hot liquid.
8
Add beans and kale
- Add the remaining 1 cup (240 ml) hot liquid, the beans, and the kale.
- Stir to combine, pressing the kale under the liquid as it wilts.
- Simmer over medium-low for 8 to 10 minutes, stirring often.
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Ready when: Kale is bright green and tender, and the rice is tender with a slight chew in the center
Tip: Taste a few grains. If they're still hard, add ½ cup (120 ml) hot water and cook 3 to 5 minutes more.
9
Finish and season
- Remove the pot from the heat.
- Stir in the butter, Parmesan, lemon zest, and lemon juice, stirring vigorously for 1 minute to make it creamy.
- Taste and add salt and plenty of black pepper.
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Ready when: Risotto looks glossy and creamy, and flows slowly when you tilt the pot
Tip: Add the lemon off the heat so its flavor stays bright.
10
Rest and serve
- Cover the pot and let the risotto rest for 5 minutes.
- Stir once, loosening with a splash of hot water if it has thickened too much.
- Serve in warm bowls with extra Parmesan and black pepper.
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Ready when: Risotto is creamy and slightly loose, not stiff
Tip: Serve right away. Risotto continues to thicken as it cools.

Good to know

Tips

Stir often but not constantly after the first 20 minutes. Regular stirring helps the rice release starch for creaminess.
Cooking times vary by brand. If your rice is still firm after the final step, add hot water ½ cup (120 ml) at a time and keep simmering.
Season the finished dish at the end. Broth and Parmesan vary in saltiness, so taste before adding more salt.
Using low-sodium broth gives you control over the final seasoning.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 4 days. Freezer: up to 3 months in freezer-safe containers. Reheat in a saucepan over medium-low heat with a few tablespoons of water or broth per serving, stirring until hot and creamy, or microwave covered in 60-second bursts, stirring between each.

Substitutions

dry white wine → Additional vegetable broth plus 1 tablespoon white wine vinegar or lemon juice. Gives the same acidity without alcohol.
lacinato (Tuscan) kale → Baby spinach (6 oz / 170 g) or Swiss chard. Stir in spinach during the last 2 minutes since it wilts quickly.
Parmesan cheese → 3 tablespoons nutritional yeast plus 1 tablespoon olive oil in place of the butter. Makes the dish vegan, with a slightly nuttier flavor.
cannellini beans → Great Northern beans or chickpeas. Use the same amount, drained and rinsed.