Source: Kale & lemon risotto

Kale and Lemon Risotto

Course Dinner
Cuisine British, Italian
Keyword Kale, Lemon, Risotto
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 people


  • 100 g kale
  • 30 g butter
  • 0.5 onions finely chopped
  • 1 stick celery finely chopped
  • 1 clove garlic finely chopped
  • 1 lemon zested and juiced
  • 100 g risotto rice
  • 50 ml white wine dry
  • 250 g vegetable stock
  • 25 g pecorino cheese grated


  • Bring a large pan containing 500ml water to the boil. Blanch the kale in it for 1 minute, drain and reserve the water for making the stock. In a food processor, or using a stick blender, blend the kale leaves until you have a purée, adding a splash of water if needed, and set aside.
  • Melt half the butter in a large saucepan and sauté the onion and celery for about 7 minutes, until soft. Add the garlic and ½ the lemon zest; fry until fragrant, then add the rice and toast, stirring for 3 minutes until the edges are turning slightly translucent. Pour in the wine and let it bubble down and evaporate (about 30 seconds).
  • Next, spend around 20-25 minutes pouring in ladlefuls of hot stock one at a time, stirring all the time and letting each ladleful absorb before adding the next one. Finally, stir in the kale purée, heat through, then beat in the remaining butter and the pecorino. Add the lemon juice to taste, scatter over the remaining lemon zest and serve with extra pecorino scattered over.
Categories: Dinner


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