Whole Grain Risotto With Kale And Carrots

• 2 Tablespoons Miller's Blend Olive Oil
• 2 shallots, minced
• 1 clove garlic, minced
• 2 medium carrots, grated (about 1 cup)
• 2 cups of Grande Whole Grains
• 1/2 cup white wine
• 4 cups reduced sodium chicken stock
• 1 Tbsp chopped fresh thyme
• 4 cups chopped kale, lightly packed
• 1 cup grated Parmesan cheese
• salt and pepper to taste

1. 1. In a large saute pan or Dutch oven, heat olive oil over medium-high heat. Add onions, carrots and garlic and saute until softened and fragrant, stirring frequently.
2. 2. Add in the wine and scrap off any bits that may be on the bottom of the pan. Continue to cook for 2-4 minutes.
3. 3. Add in the chicken stock and fresh thyme and bring to a boil. Add the grains, stir, reduce heat to medium-low and cook covered for 30 minutes
4. 4. Add chopped kale and continue to cook for 15-20 minutes or until grains have softened and liquid is absorbed.
5. 5. Remove from heat and stir in Parmesan until melted. Add salt and pepper to taste.
6. 6. If desired, drizzle with extra Miller's Blend Olive Oil.

olive oil, shallots, clove garlic, carrots, grains, white wine, chicken stock, thyme, chopped kale, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/whole-grain-risotto-with-kale-and-carrots-53066501 (may not work)