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Easy Recipes
Spring Risotto

Spring Risotto

with Wilted Kale, Roasted Tomatoes and Parmesan Cheese

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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
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

50 g

Shallot

56 g

Kale, chopped

6 g

Garlic

1 tsp

Fennel Seeds

2 unit

Vegetable Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

227 g

Grape Tomatoes

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2845 kJ
Calories680 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber3 g
Protein15 g
Cholesterol45 mg
Sodium760 mg
Utensils
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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1 PREP
1 PREP
1

Preheat the oven to 450°F (to roast tomatoes). Start prepping when the oven comes up to temperature! 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.

Wash and dry all produce.* In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates. Cover and bring to a gentle boil over medium heat. Meanwhile, peel, then mince or grate garlic. Peel, then cut shallots into 1/4-inch slices. Finely chop kale.

2 START RISOTTO
2 START RISOTTO
2

Heat a large non-stick pan over medium heat. When the pan is 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 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

3 COOK RISOTTO
3 COOK RISOTTO
3

To the large non-stick pan, add 1 cup broth (use same amount for 4 ppl) from the medium pot. 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.

4 ROAST TOMATOES
4 ROAST TOMATOES
4

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

5 FINISH RISOTTO
5 FINISH RISOTTO
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide risotto between bowls. Sprinkle over walnuts.