Kale with Tomato Risotto

This dish a full of flavor yet so easy to make! In fact, it can be made mostly in the microwave!

I had never had risotto before until I visited a restaurant in London. It was super creamy with goat cheese. Also something I had never had before (thanks to growing up in Kansas). So when I first started delving into the vegan diet, I came a cross a vegan cookbook containing the recipe that inspired this. Unfortunately I don't remember the name of the book!

When I saw this risotto, I knew I had to make it. Though it's not the same creamy, goat cheesy one I had in London, it still was a delicious meal and one that I love to make often!

Kale with Tomato Risotto

This dish a full of flavor yet so easy to make! In fact, it can be made mostly in the microwave!

5 from 1 vote

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course: Main Course, Side Dish

cuisine: American, Italian

servings: 4

prep time: 10 mins

cook time: 25 mins

total time: 35 mins

Author: Rachel

Ingredients

• ▢ ½ Pound Kale
• ▢ 1 Can (13 oz) Vegetable Broth
• ▢ ½ Cup Diced Canned Tomatoes
• ▢ 2 tablespoon Olive Oil
• ▢ 1 Onion, Medium, chopped
• ▢ 1 Clove Garlic, Minced
• ▢ 1 Cup Arborio Rice, Replace with white rice if desired
• ▢ 2 tablespoon Nutritional Yeast, optional

Instructions

• Wash kale and cut stems off of the leaves. Fill a large pot halfway with water, bring to boil and blanch the kale for 5 to 8 minutes, until tender. Drain and chop the kale.
• Combine the broth and tomatoes in a large skillet and bring the mixture to a boil, then turn down to a low simmer until needed.
• In a 3-quart casserole dish, microwave the onion and garlic in the oil on high for 3 minutes, until the onion is soft.
• Add the rice and stir well to coat it with the flavored oil. Add the hot broth mixture, cover, and microwave on high for 6 to 7 minutes, until boiling. 
• Change the setting to medium and continue to cook for 10 minutes, until rice is just tender and the liquid has absorbed.
•  Blend in the Nutritional Yeast if desired and stir in the kale, cover and let stand for about 5 minutes before serving.

Notes

I used white rice so mine is not as creamy, but you should be able to obtain the creamy consistency that risotto is known for if you use Arborio rice. The starch content in it is what causes the creaminess in the dish. I did not add any Nutritional Yeast to mine because I liked it as is, but if you'd like a little cheesy flavor, go right ahead. Enjoy!

Nutrition Per Serving

Calories: 300kcal Carbohydrates: 50g Protein: 8g Fat: 8g Saturated Fat: 1g Sodium: 67mg Potassium: 488mg Fiber: 3g Sugar: 2g Vitamin A: 5699IU Vitamin C: 73mg Calcium: 101mg Iron: 4mg

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What to serve with tomato risotto

This kale and tomato risotto is great on its own or you can round out the meal with some delicious sides. Try serving it with a side of this roasted cherry tomato soup which mirrors the flavors nicely. For something heartier, serve with a slice of thick, wholesome bread.