Kale Risotto with Parmesan

PREP: 10 Minutes
COOK: 30 Minutes
Skill Level: Easy
Kale Risotto with Parmesan

Nutrition Info (Per Serving)

480 kcal Energy
75g Carbohydrate
23g Protein
2.5g (of which Sugar)
10g Fat
2g Fibre
3g (of which Saturated Fat)
1.5g Salt


  • 1 tbsp oil
  • 1 onion, chopped
  • 350g risotto rice
  • 4 tbsp white wine
  • 1 litre chicken or vegetable stock
  • 200g shredded kale
  • 50g Parmesan cheese, grated


  1. Heat the oil in a large frying pan and fry the onion for 2-3 minutes.
  2. Add the rice and fry for 1 minute. Add the wine and reduce by half.
  3. 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.
  4. 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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