Creamy kale risotto swirled with vibrant green purée, parmesan, and mascarpone. Luxuriously silky and rich, yet so simple to make at home.

Why I love it

This kale risotto is stunningly delicious. Rich, creamy rice is swirled with a vivid green kale purée, lots of cheesy Parmigiano Reggiano, and bursts of buttery mascarpone. It’s gorgeous on the plate, flavorful, and about as simple as any other classic risotto recipe

I’m obsessed with the color and the saucy texture, but what really sells me is how seamlessly the kale melts into the dish. One whole bunch disappears into the risotto, and no one complains. Kale is good like that. When it’s blanched and blended, the flavor turns surprisingly mild and almost sweet, folding right into the onions, garlic, and crisp white wine without overpowering anything.

To make this recipe even simpler, I love to make the kale puree ahead of time and store it in a jar in the fridge. When dinner rolls around, all that’s left to do is stir it into the rice at the very end. It’s a small prep step that makes this kale risotto feel entirely doable on a weeknight.

If you love flexing your risotto muscles, you should also try this saffron risotto with fried shallots. It’s so good.

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How to make kale risotto

1_make kale puree — 1. Blanch the kale, then blend with olive oil until completely smooth.

2_saute onions and garlic for risotto — 2. Cook the onion and garlic gently until very soft and sweet.

3_add risotto rice — 3. Stir in the rice and cook until the edges are translucent.

4_stir in white wine — 4. Add the wine and cook until it has fully evaporated.

5_stir in chicken stock — 5. Add hot stock, one ladle at a time, until the rice is tender and saucy, about 20 minutes.

6_add kale puree, butter, and parmesan to finished risotto — 6. Stir in the butter, parmesan, kale purée, and mascarpone. Serve immediately.

Recipe tips

Choose the right rice. Risotto rice is naturally high in starch, which creates that silky sauce. Arborio works, but Carnaroli is my favorite for its extra creaminess and ability to hold its shape. Vialone Nano is another great option if you can find it.
Cook to “toothsome.” The rice should be tender with a slight bite in the center, similar to al dente pasta. It shouldn’t be crunchy or mushy.
Serve it right away. Risotto is best when it’s loose, glossy, and saucy. It thickens as it sits and doesn’t reheat well, so plan to serve immediately after finishing with butter, parmesan, kale puree, and mascarpone.
Use stock as a guide. The exact amount will vary by rice, pan, and simmer. Add stock gradually and stop once the rice is tender but still firm in the center.
Make extra kale purée. Double it and use the rest for kale polenta later in the week.

Kale Risotto

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Creamy kale risotto swirled with vibrant green purée, parmesan, and mascarpone. Luxuriously silky and rich, yet so simple to make at home.

Author: Indi Hampton
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6
Category: Risotto
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

kosher salt
1 bunch flat leaf kale, stems discarded and leaves roughly chopped
⅓ cup extra-virgin olive oil
6 cups low-sodium chicken stock
4 tbsp cold butter, divided
1 small onion, finely diced
2 garlic cloves, minced
kosher salt
freshly ground black pepper
1 ½ cup risotto rice (arborio, carnaroli, vialone nano)
1 cup dry white wine
1 ¼ cup finely grated parmesan, plus more for serving
3 tbsp mascarpone

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Instructions

Fill a large pot with water and bring to a boil. Generously salt the water, then add the kale and boil for 1 minute 30 seconds. Drain in a colander and rinse with cold water to stop the cooking. Squeeze dry.
Transfer to a food processor and pulse until finely chopped. Add olive oil and a pinch of salt and blend until very smooth, 2- 3 minutes, scraping down bowl as needed. Transfer to a bowl and set aside.
Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
Melt 2 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes. Add garlic and cook for about 30 seconds, then add ¼ cup water. Continue to cook until water has evaporated and onion is very soft, but not browned, about 5 more minutes.
Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
Stir in remaining 2 tbsp cold butter, parmesan and kale puree; season to taste with salt and black pepper. Stir in mascarpone until half combined, leaving pockets of creamy mascarpone.
Divide risotto into serving bowls and top with thick shavings of parmesan and more black pepper. Serve immediately.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: ⅙
Calories: 530
Sugar: 1.9g
Sodium: 165mg
Fat: 33g
Saturated Fat: 14g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2.2g
Protein: 12.5g
Cholesterol: 54mg