Kale risotto with parmesan
Average rating:
This delicious veggie risotto is easy to make - just toss in the the leafy dark cabbage and parmesan at the end
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Prep time: 10 mins
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Cooking time: 30-35 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 350g risotto rice
- 4 tbsp white wine
- 1 ltr chicken or vegetable stock
- 200g shredded kale
- 50g Parmesan cheese, grated
Method
- Heat the oil in a large frying pan and fry the onion for 2-3 minutes. Add the rice and fry for 1 minute. Add the wine and reduce by half.
- Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed, which will take about 20-25 minutes.
- Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan. Stir well and serve with roasted chicken.
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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