Roasted Tomato and Kale Risotto

Roasted Tomato and Kale Risotto

with Parmesan Cheese and Walnuts

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Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm and bright spring dish. The fennel seeds add a unique flavour which is a subtle addition to this meal!

Allergens:Milk/LaitSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

50 g


56 g

Kale, chopped

6 g


1 tsp

Fennel Seeds

2 unit

Vegetable Broth Concentrate

¼ cup

Parmesan Cheese, shredded


227 g

Grape Tomatoes

1 tbsp

White Wine Vinegar


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber3 g
Protein14 g
Cholesterol45 mg
Sodium790 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. If you run out of broth before the rice is cooked through, add water (1/2 cup at a time) and continue stirring until it's cooked.

Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. Finely chop kale. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic.


Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic, fennel seeds and vinegar. Cook, stirring often, until fragrant, 1-2 min.


Add 1 cup broth (use same amount for 4 ppl) to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.


While risotto cooks, toss tomatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until tomatoes are golden-brown and start to burst, 10-11 min. (TIP: Keep your eye on them so they don't burn!)


After the last cup of broth has been stirred in and absorbed, rice should be tender and texture creamy. (NOTE: The entire process should take 28-30 min.) Add Parmesan and kale. Stir often, until kale wilts, 3-4 min. Stir in tomatoes. Season with salt and pepper.


Divide risotto between bowls. Sprinkle over walnuts.