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!

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

56 g

Kale, chopped

6 g


2 unit

Vegetable Broth Concentrate

¼ cup

Parmesan Cheese, shredded


227 g

Baby Tomatoes

1 tbsp

White Wine Vinegar


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

56 g

Onion, chopped

56 g

Leek, sliced

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
Energy (kJ)2845 kJ
Calories680 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber4 g
Protein15 g
Cholesterol45 mg
Sodium880 mg
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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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.


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.


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.


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!)


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.


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