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Melted Tuscan Kale Risotto

Kale risotto with a bit of garlic and heat makes a great Italian side dish, especially for sausage or pork.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Italian
Servings: 2
Author: Angela Roberts


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 cup arborio rice
  • 1 cup of chopped raw kale ribs removed
  • 2 1/2 cups beef broth chicken can be used also
  • 1 tablespoon cider vinegar
  • ¼ cup parmigiana reggiano cheese or pecorino romano grated fresh
  • salt
  • pepper
  • pinch red chile flakes optional


  • Heat beef broth in separate pot. Once hot, turn to simmer.
  • Melt butter and In a 10 inch stainless steel frying pan or an enamled cast iron small dutch oven. Add olive oil.
  • Add chopped onion and cook until translucent. Add garlic.
  • Add dry arborio rice and toast for four minutes, stirring.
  • Add kale.
  • Have a lid ready to immediately cover when you put the first ladle of broth.
  • Add ½ cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
  • Stir until the broth is nearly all absorbed in the rice.
  • Add another ½ cup broth and repeat until there is only ½ cup broth left to add.
  • Add cider vinegar. Continue to stir.
  • Add broth ¼ cup at a time at the end, so as to not overcook the rice.
  • At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you’re sure the rice is not done, add a small amount of water, (tablespoon or so).
  • Remove from stove, Stir in grated cheese. Season with salt and pepper.
  • Serve immediately. Stir in red chile flakes.
  • Makes Two entree servings or 4 side servings.