Creamy Kale and Basil Risotto

Creamy Kale and Basil Risotto

PREPARATION TIME:

15 MINUTES

Don't be afraid of risotto! Our tasty and healthy version of this Italian classic is easy to make and loaded with kale, onion and basil.

The simple blend of kale and basil adds intense flavors to the dish and makes it healthier than traditional cheese-heavy risotto. Topped with Parmesan, you'll savor every rich, creamy bite of this risotto. This recipe is the answer to your weeknight dinners and can also impress at a chic reception!

INGREDIENTS

  • 3 tbsp. tablespoon of olive oil
  • 1 onion (chopped)
  • 3 cloves of garlic (minced)
  • 100g kale (chopped and stemmed)
  • ½ cup parsley (chopped)
  • 1 ½ cups Arborio rice
  • 2 tbsp. tablespoon of butter
  • 1 cup of white wine
  • 750 ml chicken broth
  • 1 C. tablespoon lemon zest (to taste)
  • ½ cup parmesan (plus more for garnish)

MADE WITH :

basils

cabbage palm

PREPARATION :

  1. Heat the oil in a casserole dish. Add the onion and garlic and cook until translucent.
  2. In another pot, ideally near your casserole dish, bring the broth to a simmer.
  3. Add the rice to a pan and toast for two minutes, stirring with a wooden spoon. Transfer the rice to the casserole dish.
  4. Pour in the white wine and reduce by half.
  5. Stirring continuously, pour in the broth using a ladle, letting the rice absorb the liquid before adding more. Do not let the rice become dry.
  6. Once all the broth has been added, and the rice has an “al dente” texture, add the kale, butter, lemon zest, parsley and parmesan and mix well.
  7. Garnish with parmesan. Serve immediately.
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