Kale Risotto

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Here is an easy recipe for Kale Risotto. Risotto is a creamy rice dish, made from short-grained arborio rice, that is stirred while cooking. I served this as a vegetarian entree for an easy weeknight meal.

I made this risotto healthier by using low-sodium broth, using a small amount of light cream, using olive oil instead of butter, and adding tons of fresh greens. This dish is delicious! --Judy

One of my salt-reduction cooking tricks is to use no-added-salt bouillon cubes, found in the soup aisle of most grocery stores. I keep them on hand to make broth as needed. They are less expensive and takes up less space in my kitchen compared to the canned broth while making it easy to cook with less salt.

DSC02055 Kale Risotto

Note: You can easily use this risotto as a side dish with a protein item. Just cut portion size in half.

Food budget notes: if asparagus is expensive, omit it. You can use up all the leftover kale and spinach in salads or omelets all week.

I used lacinato kale. Look at the beautiful color!

DSC02053 Kale Risotto

Check out the short video at the end to see how I made it. If you print the recipe you can change the quantities!

DSC02063 scaled Kale Risotto

Kale Risotto

Here is a vegetarian risotto that is so creamy and delicious. It is chocked full of kale, spinach, garlic, peas, and mint. PLUS it cooks quick in 20 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 people
Calories: 396kcal
Author: Judy Doherty


  • 1 sauce pan - 4 qt nonstick with thick bottom is best
  • 1 cutting board
  • 1 knife
  • 1 measuring cup
  • 1 kitchen spoon heat proof
  • 1 measuring cup


  • 1 tbsp olive oil extra virgin
  • .5 each onion peeled and diced
  • 3 cloves garlic peeled and minced
  • 1 cup arborio rice
  • 2 cups sliced fresh kale lacinato or curly, rinsed
  • 4 cups low-sodium broth chicken or vegetable (from bouillon cubes)
  • 2 cups fresh spinach leaves ready to serve
  • 1 dash half and half
  • 1 cup frozen peas heated
  • .5 cups asparagus spears microwaved 1 minute
  • t tsp grated parmesan
  • 1 bunch fresh mint leaves optional


  • Heat a 4-qt non-stick saucepan over medium heat. Add the olive oil then the onion and garlic and saute for 1-2 minutes until translucent.
  • Add the kale. Cover with a lid. Stir a few times. When the kale starts to wilt, add the rice. Saute for a minute.
  • Add 1/3 of the broth. Stir and let the rice cook uncovered until the broth is almost absorbed.
  • Keep adding the broth and stir a few times. Add the spinach leaves with the last round of broth.
  • When all of the broth is added, stir in the cream.
  • Place the risotto in a bowl and garnish with grated cheese and top with peas, asparagus, and mint leaves.
  • Serve hot.




Serving: 2cups | Calories: 396kcal | Carbohydrates: 67g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 151mg | Potassium: 668mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3885IU | Vitamin C: 41mg | Calcium: 111mg | Iron: 6mg
Tried this recipe?Let us know how it was!

Check out this short video reel to see how the dish was made (shot on iPhone). Have fun! Let us know how you like our new recipe format.


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