Kale & lemon risotto

Kale & lemon risotto

Risotto is classic comfort food. Lemon zest offers a bright shaft of sunshiny contrast to bitter, wintry kale – a reminder that there are warmer days ahead.

4 out of 5 stars(8) Rate this recipe
Healthy1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 150g Pentland Brig kale
  • 60g unsalted butter
  • 1 echalion shallot, finely chopped
  • 2 celery sticks, finely chopped
  • 2 clove/s garlic, finely chopped
  • 2 unwaxed lemons, zest of both, juice of 1
  • 200g carnaroli risotto rice
  • 100ml dry white wine
  • 500ml chicken or vegetable stock
  • 50g pecorino, grated, plus extra to serve


  1. Bring a large pan of water to the boil. Blanch the kale in it for 1 minute, drain, then refresh in ice-cold water. In a food processor, or using a stick blender, blend until you have a purée, adding a splash of water if needed, and set aside.

  2. Melt 30g butter in a large saucepan and sauté the shallot 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). Put the stock and 500ml water in a small pan and heat over a medium heat.

  3. 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 30g butter and the pecorino. Add the lemon juice to taste, scatter over the remaining lemon zest and serve with extra pecorino scattered over.

And to drink...

Sancerre Les Marennes, France

This elegant, citrussy white is a match made in heaven for zesty risottos. 


Typical values per serving when made using specific products in recipe


1,683kJ/ 402kcals



Saturated Fat












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