- FOR THE RISOTTO
- 1/2 cup blueberries
- 1/2 cup strawberries, hulled, and halved if large
- 1/4 pound diced pancetta
- 1 small onion, finely chopped
- 1 tablespoon olive oil, if necessary
- 1 cup arborio or risotto rice
- 4 - 6 cups vegetable stock and water, mixed (half and half)
- 1 tablespoon butter, optional
- 4 ounces mozzarella, cubed
- salt and pepper, to taste
- FOR THE KALE
- 1/2 bunch kale, stemmed, washed, and cut into thin strips
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 2 tablespoons fresh basil leaves, torn, optional
- 1 teaspoon lemon zest, optional
- 1 teaspoon olive oil, optional
- 1 tablespoon parmesan, optional
For the Risotto
- Preheat the oven to 425F. Place the berries on a sheet of parchment paper and roast for 20 - 30 minutes until blueberries have burst and the strawberries are slightly dried out.
- While the berries are roasting, make the risotto. Add the pancetta to a large skillet over medium heat. Cook for 5 - 10 minutes until fat has rendered and pancetta is crispy. Remove the pancetta to a paper towel to drain. Leave the drippings and fat in the pan. If there are very little drippings, add a drizzle of oil to the pan.
- Add the onion to the pancetta drippings and cook for 2 minutes until slightly softened, then add the rice. Stir to coat and slightly toast, about 2 minutes more.
- Working in batches, add the stock about 2 ladles at a time. Increase the heat to medium-high, and stir the stock into the rice until absorbed, then add more stock/water. Taste about halfway through for saltiness. If the rice isn't very salty, add more stock. If the rice is very salty, add water for a few rounds.
- When the rice is cooked through, after about 25 minutes, add the pancetta, butter, and most of the berries to the risotto. Fold in carefully and taste: add salt and pepper to your preference.
- Top the risotto with mozzarella cubes, extra berries, and kale, if desired.
For the Kale
- Add salt and lemon juice to kale. Add any other of the optional ingredients. Using your fingers, mix together for a minute or two to incorporate seasonings into the kale. Let sit for a few minutes until ready to use. This kale can be made the day in advance as well.
- Two options for the kale - doctor it as much or as little as you'd like!
- To save time, I start the berries in the oven, then the risotto. Once I get to the add stock, stir, repeat part of the risotto, I cube the cheese and prep the kale. The entire meal comes together in less than an hour!
- Prep Time: 10
- Cook Time: 45
- Serving Size: 4