Recipe | Kale Risotto

Arielle Forbes | Dr. Foodie

Hey Foodies! I have another side dish for you. This can be eaten with a nice steak or roasted chicken. It is also gluten-free for all you Celiacs out there.


2 tbls evoo

1 small onion, chopped

2 tsp salt

1 cup Arborio rice

Fresh cracked pepper 

½ c white wine

4 cups chicken stock

2 c kale, chopped

½ tsp onion powder

½ tsp garlic powder



 In a large, heavy bottomed pot, heat the olive oil over medium-high heat. Add the onion to the pot and sauté until translucent. Once translucent the kale, garlic powder, onion powder and salt can be added. Cook until the kale is tender and wilted. Add in rice and toast for 1-2 minutes. Add 1 cup of broth at a time, stirring well and allow to absorb before adding in additional cups. Stir frequently to prevent from sticking, cook for 25 minutes until rice is tender and creamy.

Serve immediately and enjoy!

Note: If this isn’t served immediately just add warmed stock to get it back to its creamy texture. A ¼ cup of Parmesan cheese can be folded in at the end.