Kale risotto with parmesan recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: not
Prep: 10 min
Cooking: 30 min
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  • This delicious veggie risotto is easy to make – just toss in the the leafy dark cabbage and parmesan at the end


    • 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


    • 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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    (145 ratings)
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