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.
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!
Check out the short video at the end to see how I made it. If you print the recipe you can change the quantities!
- 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.
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.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.