Name: Kale risotto with parmesan recipe
Prep time: 10 min
Cook time: 30 min
Yield: Serves: 4
Cuisine: Italian
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

By Jessica Dady

published 1 October 2007

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

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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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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.