Creamy 25-Minute Chestnut and Kale Risotto Recipe You’ll Love
A creamy and nutritious risotto with chestnuts and kale, perfect for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cooked chestnuts, chopped
- 2 cups kale, chopped
- 4 cups vegetable broth
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine (if using) and cook until absorbed.
- Add vegetable broth one ladle at a time, stirring until absorbed before adding more.
- After 15 minutes, stir in chestnuts and kale.
- Continue cooking until rice is creamy and tender.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
Notes
- Use fresh kale for the best texture.
- Stir frequently to prevent sticking.
- Adjust broth quantity if needed for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg