Name: Superfood Kale Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 cups vegetable broth (approx. 1.2 liters); 1 tbsp olive oil (for sautéing; approx. 13g); 2 leeks (halved lengthwise and thinly sliced; approx. 3 cups or 184g); 2 red onions (halved and thinly sliced; approx. 2 cups or 284g); 1 ½ cups short-grain brown rice (approx. 285g); 3 cups kale (chopped including stems; approx. 120g); 6 cloves garlic (peeled); 2 lemons (juiced; approx. ¼ cup juice or 56g); ⅓ cup olive oil (for pesto; 67g); ¼ tsp salt (or to taste); black pepper (to taste); 4 tbsp nutritional yeast (optional; 20g); 40 g hazelnuts (roughly chopped; approx. ¼ cup); 2 tbsp chia seeds (approx. 20g)

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This fresh, zesty risotto certainly isn’t traditional Italian fare, but it is loaded with superfoods like chia seeds and kale to nourish and energize! A delicious, plant-based, healthy dinner ready in 40 minutes.

Bowl of green risotto with sliced lemon and hazelnut garnish.

Ingredients You’ll Need

This risotto might look fancy, but it’s honestly just made with pantry staples and a few fresh bits. You’ll find the full recipe card with all the details and measurements down at the bottom.

short grain brown rice
leeks
red onion
vegetable broth
nutritional yeast (optional)
kale
garlic
lemon juice
olive oil
hazelnuts
chia seeds

Instructions:

Let’s make Superfood Kale Risotto together. I’ll walk you through each part, and when you’re ready for the full times, temps, and measurements, you’ll find everything waiting for you in the recipe card below.

Roughly chopped kale on a cutting board with thinly sliced leek rings below.

Step one: Prep your veg. Slice up the onions and leeks. Roughly chop your kale, stems included.

Leek rings and red onion slices being stirred in a pan with a wooden spoon.

Step two: Heat a splash of olive oil in a big pan and sauté the leeks and onion until soft and glossy.

Sliced leeks, red onion, and rice simmering in broth.

Step three: Add the rice to the pan and give it a good stir to toast it slightly. Then slowly start adding your hot veggie broth, a ladle at a time. Stir constantly, letting each ladleful absorb before adding the next. This part takes a little patience but it’s what gives risotto that classic creamy texture.

Bright green chopped mixture swirling inside a clear food processor.

Step four: While that’s going, blend up your kale pesto. Toss the kale, garlic, lemon juice, olive oil, and a pinch of salt into a blender. Blitz until smooth. You can add a splash of water or extra oil if it’s too thick.

Creamy brown rice studded with vibrant green pesto bits in a pan.

Step five: Once the rice is tender and everything’s looking creamy, stir through your pesto. Give it a taste and adjust the seasoning if needed.

Superfood kale risotto garnished with chopped hazelnuts.

Step six: Spoon into bowls and finish with chopped hazelnuts and a sprinkle of chia seeds for a bit of crunch.

Serving Suggestions & More Recipes

If you loved this recipe, you might also enjoy:

Pumpkin & White Wine Risotto – Creamy, cozy, and full of autumn flavor, this easy risotto gets a zesty lift from white wine and comes together in just one pan.

Superfood Kale Risotto

This zesty risotto isn’t traditional, but it’s loaded with superfoods like kale and chia for a nourishing, plant-based dinner ready in just 40 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings serves

Calories 545kcal

Equipment

Blender

Ingredients

Risotto

5 cups vegetable broth approx. 1.2 liters
1 tbsp olive oil for sautéing; approx. 13g
2 leeks halved lengthwise and thinly sliced; approx. 3 cups or 184g
2 red onions halved and thinly sliced; approx. 2 cups or 284g
1 ½ cups short-grain brown rice approx. 285g

Kale pesto

3 cups kale chopped including stems; approx. 120g
6 cloves garlic peeled
2 lemons juiced; approx. ¼ cup juice or 56g
⅓ cup olive oil for pesto; 67g
¼ tsp salt or to taste
black pepper to taste
4 tbsp nutritional yeast optional; 20g

Toppings

40 g hazelnuts roughly chopped; approx. ¼ cup
2 tbsp chia seeds approx. 20g

Instructions

Slice the red onions and leeks thinly. Rinse leeks well to remove any dirt. Roughly chop the kale, including stems. Juice the lemons and peel the garlic.
In a small saucepan, heat the vegetable broth over medium heat until just below a boil. Reduce to low to keep warm.
In a large skillet or saucepan, heat 1 tablespoon olive oil over medium heat. Add the leeks and onions. Cook, stirring often, for 4–5 minutes or until softened. Add the rice and stir for 1 minute to toast slightly.
Add about ½ cup of warm broth to the rice, stirring continuously until it’s absorbed. Continue adding broth ½ cup at a time, allowing each addition to absorb before adding more. Stir frequently to encourage a creamy consistency. This will take about 25–30 minutes. If the rice is still too chewy after all broth is used, add hot water in small amounts and continue stirring until tender.
While the risotto cooks, use a blender or food processor to blend the kale, garlic, lemon juice, and ⅓ cup olive oil until smooth. Add a generous pinch of salt to taste.
Once the rice is cooked and creamy, stir in the kale pesto and nutritional yeast (if using). Season with salt and pepper to taste.
Divide into 4 bowls. Top each with chopped hazelnuts and a sprinkle of chia seeds.

Video

Nutrition

Author

Liz Douglas

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

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