Name: Creamy Kale and Ricotta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3/4 cup whole milk ricotta; 3 garlic cloves, minced; 1/2 teaspoon black pepper; 4 cups shredded dino kale; 1 tablespoon olive oil; 1/2 cup finely chopped leeks; 3 cups vegetable broth; 1 1/2 cups pre-cooked risotto rice; 1/2 cup dry white wine; 1/2 cup shredded smoked cheese, such as smoked fontina; 1/2 teaspoon salt

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Enjoy an easy and veggie-packed risotto featuring kale and creamy ricotta cheese. This risotto has a rich flavor boosted by smoked cheese and is perfect for a weeknight dinner.

Milk

Gluten Free

Vegetarian

Cheese

gram

ricotta cheese

Fresh Vegetables

garlic

Seasonings

black pepper

lacinato kale

Oils

milliliter

olive oil

leek

Stocks & Broths

vegetable broth

Grains & Rice

arborio rice

Wine

sauvignon blanc white wine

smoked gouda cheese

salt

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Creamy Kale and Ricotta Risotto

Dairy

Produce

Baking Goods

Meal

Pasta, Sauces, Grain

Beverages

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In a pot, bring the vegetable broth to a boil. Then generously reduce the heat to keep it hot all through.

On medium heat, warm the olive oil in a large saucepan.

Add the chopped leeks to the saucepan, cooking and stirring until they soften, approximately 8 minutes.

Stir in the minced garlic, letting it cook for an additional 1 minute.

Introduce the pre-cooked risotto rice to the pan, giving it a quick stir.

Pour into the pan the white wine and sprinkle the black pepper, and let it cook for 2 minutes, or until the wine is mostly absorbed.

Using a ladle, add one cup of the hot vegetable broth, stirring occasionally, until it's almost fully absorbed by the rice.

Repeat the previous step with the remaining broth, allowing the broth to be thoroughly absorbed before the next addition.

Add in the shredded kale, stirring for 2 to 3 minutes until it becomes bright green and wilted.

Blend in the ricotta and shredded smoked cheese, continuing to stir until the cheeses are thoroughly melted.

Remove from the heat and season with salt to taste. It's now ready to serve.

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