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Risotto With Kale And Chicken Fried Artichokes

  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 4

Ingredients

  • Kale
  • 2 16 ounce packages of frozen kale
  • 1 packet of Goya ham concentrate (does not contain meat however it does contain MSG)
  • 1 tsp. of Better Than Bouillon vegetable base or 1 vegetable bouillion cube
  • 1 tsp. of red pepper flakes
  • 1 T. of granulated onion
  • 1 T. of granulated garlic
  • 1 cup of water
  • Chicken Fried Artichokes
  • 1 can of artichoke heart drained
  • 1/2 cup of cornmeal
  • 1/2 cup of all purpose flour or white spelt
  • 1 T. of granulated garlic
  • 1 tsp. of granulated onion
  • 1 tsp. of salt
  • 1 tsp of pepper
  • Louisiana hot sauce
  • oil for frying
  • Risotto
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/3 cup finely minced onion
  • 1 1/2 cups arborio rice
  • 3 1/2-4 cups vegetable stock or a tsp of Better Than Bouillon and 3 1/2 cup of water
  • 1 1/4 cups of grated parmesan

Instructions

  1. Kale
  2. Add all ingredients to pressure cooker. Set cooker for 40 min. When kale is done taste and add more seasonings if necessary. Remove greens from pressure cooker and set aside.
  3. Chicken Fried Artichokes
  4. Heat about a 1/4 inch of oil in a fry pan to medium heat. In a bag combine seasonings and flour. Sprinkle artichokes with Louisiana hot sauce. Carefully add artichokes to flour mixture cover well. Cook artichokes until crust is golden brown.
  5. Risotto
  6. Set your pressure cooker to browning. Heat butter and oil then add onion cook for about a minute then add rice. Stir rice and onion being careful not to brown rice about 2 min. Add stock and change setting to high pressure set time for 6 minutes. When rice is done to your liking add cheese and combine well.

Nutrition

  • Serving Size: 1 serving