Kale risotto with parmesan recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: not
Prep: 10 min
Cooking: 30 min
-35

This delicious veggie risotto is easy to make – just toss in the the leafy dark cabbage and parmesan at the end

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.

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(126 ratings)
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