Green Kale | Risotto

Cooking a Green Kale Risotto

Kale is a great vegetable to puree and adds to a risotto. My green kale risotto can be cooked and served in no time. 


  1. Pre Blanched Arborio Rice x 6 Tablespoons
  2. Spanish Onion x 4 Layers
  3. Garlic Clove x 1 
  4. White Wine x Splash
  5. Parmesan x Small Block
  6. Butter x 1 ½ Tablespoons
  7. Kale Puree x 200 ml
  8. Picked  Kale x 6 pieces
  9. Vegetable Stock x 200 ml (Freshly Made or A Stock Cube In Water)

Preparing The Ingredients

  1. Have the half-cooked arborio rice ready to go
  2. Finely dice the layers of the Spanish onion
  3. Chop the garlic clove down into fine pieces
  4. Finely grate 4 tablespoons of the parmesan
  5. Shave 6 small pieces of the parmesan for the top of the risotto
  6. Pick 6 small pieces of kale for  the garnish 
  7. Have the vegetable stock hot and ready to use
  8. Make the kale puree and keep it ready to use

Cooking The Green Kale Risotto

  1. Heat a small pan to medium heat and add a little oil
  2. Drop in the onions and stir for 2 minutes
  3. Stir in the garlic and cook for 1 minute
  4. Add the arborio rice and stir for 1 minute
  5. Pour in a splash of white wine and reduce
  6. Pour in a small ladle of vegetable stock and cook out for 5 minutes
  7. Add the finely grated parmesan, and the butter and cook for 2 minutes
  8. Add the kale puree and cook out until the arborio rice is cooked

Finishing The Risotto

  • Once the rice is cooked leave the risotto to rest for 2 minutes 
  • Plate the risotto and top with the picked cooked kale and parmesan shavings