Kale Risotto with Parmesan
PREP: 10 Minutes
COOK: 30 Minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
480 kcal Energy
75g Carbohydrate
23g Protein
2.5g (of which Sugar)
10g Fat
2g Fibre
3g (of which Saturated Fat)
1.5g Salt
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 350g risotto rice
- 4 tbsp white wine
- 1 litre chicken or vegetable stock
- 200g shredded kale
- 50g Parmesan cheese, grated
Instructions
- Heat the oil in a large frying pan and fry the onion for 2-3 minutes.
- Add the rice and fry for 1 minute. Add the wine and reduce by half.
- Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed, which will take about 20-25 minutes.
- Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan. Stir well and serve with roasted chicken.
