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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!
Course Main Course, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 300kcal
Author Rachel


  • 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


  • 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.


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!


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