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Winter Risotto

Winter Risotto

with Wilted Kale and Parmesan Cheese

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

Tags:Veggie
Allergens:Milk/LaitSulphites/SulfiteTree Nut/Noix

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

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Arborio Rice

56 g

Kale, chopped

6 g

Garlic

2 unit

Vegetable Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

227 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

56 g

Onion, chopped

56 g

Leek, sliced

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber4 g
Protein15 g
Cholesterol45 mg
Sodium880 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Instructionsarrow up iconarrow up icon
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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 the garlic. Finely chop the kale.

2

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

3

Add 1 cup of broth from the medium pot to the pan with the rice. Stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed and the texture is creamy and rice is tender, 28-30 min.

4

While the risotto cooks, toss the 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 the tomatoes start to burst and are golden-brown, 10-11 min. (TIP: Keep your eye on them so they don't burn!)

5

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

6

Divide the risotto between bowls. Sprinkle the walnuts over top.