White Risotto with Corn, Carrots and Kale

purewow.com

Celesteydes

3 tablespoons extra-virgin olive oil

1 onion, finely chopped

2 cups (400g) arborio rice

⅔ cup (160ml) dry white wine

5 to 5½ cups (1.2 to 1.3L) chicken broth or water, warm

Fine sea salt

Freshly ground pepper

4 tablespoons (56g) unsalted butter

1 bunch young heirloom carrots (about 6)-trimmed, scrubbed and halved lengthwise

½ bunch (45g) Tuscan kale, larger leaves torn or cut into pieces (about 3 cups)

2 ears corn, kernels cut from the cob

½ cup (15g) grated Parmesan cheese, plus more coarsely grated for garnish

Directions at purewow.com

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