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Risotto with Lacinato Kale

Prep time
45 mins
Special Diets


$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. The cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate.


1 1⁄2 carborio rice
3 1⁄2 cbroth
1 bnlacinato kale
1⁄2 white onion (small)
3 clvgarlic (minced)
1⁄3 cdry white wine
3 1⁄2 cwater
1 Tolive oil
2 Tunsalted butter
1 Tsea salt
1⁄2 cparmesan cheese (grated)


Bring broth and water to a slow boil while you prepare other items.

Remove the thick tough stems from the kale. Chop remaining leaves. Reduce pot to simmer and add kale. Simmer for 7 minutes. Remove kale with tongs and place in sieve to drain. After a few minutes of cooling, place kale in a bowl and return drippings to simmering pot. In a deep pot melt butter with olive oil. Sauté onion, garlic, and sea salt, covered, over medium heat until softened. Stir. Add rice, stir to coat with onion mixture. Add wine and cook until wine is absorbed. Begin to add the broth in ½ cup portions. As each ½ cup is absorbed by the rice mixture, add another ½ cup. Continue until rice begins to resemble thick oatmeal. This should be approx. 20 minutes and you will probably have leftover broth. Remove from heat and stir in cheese. Add another ladle of broth if rice mixture seems too dense after the cheese is added. Serve in large wide bowls with warm drained kale and curried apples on top.


It’s nice to add toasted chopped walnuts or sunflower seeds to this dish.