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Creamy Kale Risotto with Lemon and Parmesan Recipe

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Creamy Kale Risotto with Lemon and Parmesan combines tender Arborio rice and hearty kale with nutty Parmesan and bright fresh lemon. The rice releases its natural starch as it cooks, creating a silky and comforting risotto without heavy cream.

Ingredients

  • 1 1/2 cups Arborio rice
  • 6 cups vegetable or chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 4 cups chopped kale, tough stems removed
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Extra Parmesan, for serving
  • Extra lemon zest, for serving

Instructions

  1. Pour the broth into a saucepan and warm it over low heat, keeping it hot without allowing it to boil.
  2. Heat the olive oil and 1 tablespoon of butter in a large deep skillet or heavy-bottomed pot over medium heat.
  3. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
  4. Add the garlic and cook for about 30 seconds, just until fragrant.
  5. Stir in the Arborio rice and toast for 1 to 2 minutes, coating the grains in the oil and butter until their edges become slightly translucent.
  6. Pour in the white wine and stir until most of the liquid has been absorbed.
  7. Add one ladleful of warm broth and stir regularly. When most of the liquid has been absorbed, add another ladleful.
  8. Continue gradually adding the broth and stirring for about 15 minutes, allowing the rice to absorb most of each addition before adding more.
  9. Stir in the chopped kale and continue adding broth as needed. Cook for another 5 to 10 minutes, until the kale is tender and the rice is creamy but retains a slight bite.
  10. Remove from the heat and stir in the remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice.
  11. Season with salt and black pepper. If the risotto is too thick, stir in a splash of warm broth until loose and creamy.
  12. Serve immediately with additional Parmesan, black pepper, and lemon zest.

Notes

  • For a wine-free risotto, replace the white wine with an equal amount of additional broth.
  • For kale and mushroom risotto, sauté sliced mushrooms until browned before cooking the onion, then stir them back into the risotto near the end.
  • Frozen peas can be added during the final few minutes of cooking for extra color and sweetness.
  • Fresh spinach can replace kale; add it during the final few minutes because it cooks more quickly.
  • For stronger lemon flavor, increase the lemon zest rather than adding excessive juice.
  • For a heartier meal, stir sliced or shredded cooked chicken into the finished risotto and allow it to warm through.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently with a splash of broth or water, stirring frequently to restore the creamy consistency.
  • Cold leftover risotto can also be used to make risotto cakes or arancini-style bites.

Nutrition

Find it online: https://thefamilycooking.com/creamy-kale-risotto-with-lemon-and-parmesan-recipe/