Kale Risotto
Creamy kale risotto swirled with vibrant green purée, parmesan, and mascarpone. Luxuriously silky and rich, yet so simple to make at home.
- 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
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: 1/6
- 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
Find it online: https://www.withspice.com/blog/kale-risotto/