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Summer Risotto
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Summer Risotto

Summer Risotto

with Wilted Kale and Parmesan Cheese

Hearty kale pairs perfectly with nutty Parmesan and crunchy walnuts for a warm dish of delight. The roasted tomatoes add a subtle tangy brightness to this comfort-in-a-bowl dinner!

Tags:
Veggie
Quick Prep
Allergens:
Milk
Sulphites
Tree nuts

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

Preparation Time45 minutes
DifficultyEasy

Ingredients

serving amount

¾ cup

Arborio Rice

113 g

Baby Kale

6 g

Garlic

2 unit

Vegetable Broth Concentrate

½ cup

Parmesan Cheese, shredded

(Contains Milk)

227 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Walnuts, chopped

(Contains Tree nuts)

56 g

Onion, chopped

56 g

Leek, sliced

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories750 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber5 g
Protein21 g
Cholesterol55 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Baking Sheet

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

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. While broth comes to a boil, peel, then mince or grate garlic. Finely chop kale.

Start risotto
2

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and leeks. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic and vinegar. Stir for 1-2 min.

Cook risotto
3

Add 1 cup of broth from the medium pot 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.

Roast tomatoes
4

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

Finish risotto
5

When the last cup of broth has been absorbed and rice is tender and creamy, reduce heat to low. Add Parmesan and kale. Stir together until kale wilts, 3-4 min. Stir in roasted tomatoes, then season with salt and pepper.

Finish and serve
6

Divide risotto between bowls. Sprinkle walnuts over top.