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Serves 2

Kale Risotto

A lovely hearty rice dish incorporating kale with the creaminess of the risotto.


  • 100g kale, chopped
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped
  • 3 garlic cloves, finely chopped
  • 700ml stock (bouillon powder works great)
  • 180g risotto rice
  • 40g grated parmesan


  • Blanch the kale in boiling water for 2 minutes then drain and set aside.
  • In a deep frying pan, add the oil, butter, onion, chilli, and garlic and cook on high heat for a few minutes until the onion softens without coloring.
  • In a small saucepan heat up the stock and bring to a simmer.
  • Add the rice to the onions and a ladle of the stock and stir until most of the liquid has evaporated.
  • Repeat until the stock has all been used and the rice is just cooked.
  • Stir in the kale and the parmesan and then season with salt and pepper.
  • Serve.
  • Kcal: 554
  • Protein: 18g
  • Fats: 17g
  • Carbs: 81g
  • Fibre: 4.3g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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