Risotto with Kale & Leeks
A creamy risotto with the goodness of kale and the subtle sweetness of leeks. Perfect for a cozy dinner.
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Main Ingredients
- 1 cup Arborio rice
- 1 bunch Kale chopped
- 2 medium Leeks sliced
- 4 cups Vegetable broth warm
- 1 cup Parmesan cheese grated
- 2 tablespoons Olive oil
- 1 clove Garlic minced
- to taste Salt
- to taste Black pepper freshly ground
Heat the olive oil in a large saucepan over medium heat. Add the garlic and leeks, and cook until softened.
Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
After about 15 minutes, add the chopped kale. Continue to add broth and stir until the rice is creamy and cooked through, about 30 minutes total.
Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Serve hot, garnished with additional Parmesan if desired.
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 50mg | Calcium: 150mg | Iron: 3mg