Kale and Lemon Risotto


  • 2 shallots
  • 15 kale leaves
  • 2 organic lemons, zest and juice
  • 3 tablespoon(s) of olive oil
  • 375 g arborio rice
  • 12.5 cl of white wine
  • 1.5 liters of chicken stock
  • 100 g grated parmesan


  1. Peel and finely chop the shallots. Rinse, dry and remove the hard central part of the cabbage leaves. Zest and squeeze the lemons.

  2. Cook the cabbage leaves in a large pot of boiling water for 6 minutes, then drain them carefully. Roughly chop them using a knife.

  3. In a saucepan, brown the shallots in a little oil over low heat for 3 minutes, add the rice and cook for 3 minutes, stirring constantly, until the grains are translucent. Add the white wine and cook until it is completely absorbed, stirring. Then pour in 25 cl of broth and cook over low heat. Once the broth has been absorbed, pour in another 12.5 cl of broth and repeat this until the rice is completely cooked, approximately 20 minutes. The rice should be cooked and creamy. Finally add the chopped cabbage and mix thoroughly.

  4. Remove from the heat, add the lemon juice as well as the zest and parmesan and mix again. Adjust the seasoning with salt and freshly ground pepper to your taste and enjoy immediately.

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