Name: Superfood Kale Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 cup brown short grain rice; 2 leek; 2 red onion; 5 cups vegetable broth; 4 tbsp nutritional yeast (optional); 1/2 bunch kale; 6 cloves garlic; 2 lemon (juiced); 1/3 cup olive oil; 40 g hazelnuts (roughly chopped); 2 tbsp chia seeds

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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 risotto on marble benchtop styled with lemon and kale.

Superfood Kale Risotto

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

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 643kcal

Cost $12

Ingredients

Risotto

1 1/2 cup brown short grain rice
2 leek
2 red onion
5 cups vegetable broth
4 tbsp nutritional yeast optional

Kale pesto

1/2 bunch kale
6 cloves garlic
2 lemon juiced
1/3 cup olive oil

Toppings

40 g hazelnuts roughly chopped
2 tbsp chia seeds

Instructions

Halve and finely slice onions. Halve leeks lengthwise and slice into half rings, then rinse to remove dirt. Roughly chop kale, including stems. In a small saucepan, heat vegetable broth until it is almost boiling.
Place a large frypan on medium heat with a lug of olive oil. Add onion and leek, stir for 4-5 minutes. Add rice, and stir constantly for 1 minute. Gradually add vegetable broth, stirring constantly and allowing the liquid to absorb before adding more. This gradual stirring process helps create a sticky classic risotto consistency. Once all stock has been added, if you the rice is too chewy for your taste you can add a little bit of water and continue to stir until it reaches your desired consistency.
Add all pesto ingredients to a blender with a pinch of salt. Blitz until smooth.
Once the risotto is done, add the pesto to the pan and stir until combined. Taste and season with salt and pepper if desired.
Serve into four bowls, top with hazelnuts and chia seeds.