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Celery Risotto with Kale

Discover the world of wholesome flavours with my Celery Risotto with Kale. Experience the harmony of creamy Arborio rice, sautéed celery, and vibrant kale, creating a culinary masterpiece that tantalises the taste buds. Each spoonful offers a delightful blend of textures and earthy goodness, promising a comforting gourmet adventure that celebrates nature’s bounty.

Total Time
40 min
Difficulty
Easy
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Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • 300g Arborio rice
    1 liter vegetable or chicken broth, kept warm
    2 tablespoons olive oil
    1 onion, finely chopped
    2 cloves garlic, minced
    2 celery stalks, finely chopped
    150g fresh kale leaves, stems removed, chopped
    60ml dry white wine
    50g Parmesan cheese, grated
    Salt and black pepper, to taste
    Fresh parsley, chopped, for garnish
    Lemon zest, for extra freshness (optional)

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    25 min

Goes Great with

Method
    1. Prepare the Broth:
      Heat the vegetable or chicken broth in a saucepan over low heat. Keep it warm throughout the cooking process.
    2. Sauté the Vegetables:
      In a large, deep pan, heat the olive oil over medium heat. Add chopped onion and garlic. Sauté until the onion becomes translucent. Add chopped celery and continue cooking until the celery softens.
    3. Add the Rice:
      Stir in Arborio rice. Cook for 1-2 minutes, stirring constantly, until the rice grains are lightly toasted.
    4. Deglaze with Wine:
      Pour in the white wine and stir constantly until it is absorbed by the rice.
    5. Cooking the Risotto:
      Begin adding warm broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente texture, which takes about 18-20 minutes.
    6. Add Kale:
      About halfway through cooking the rice, add chopped kale to the risotto. Continue adding broth and stirring until the rice is fully cooked and the kale is tender.
    7. Finish the Risotto:
      Remove the risotto from heat. Stir in grated Parmesan cheese until the risotto becomes creamy and glossy. Season with salt and black pepper to taste.
    8. Serve and Garnish:
      Spoon the creamy celery risotto with kale onto plates. Garnish with fresh chopped parsley and a sprinkle of lemon zest, if desired. Serve hot and enjoy your flavorful Celery Risotto with Kale.
    Pro Tips
    • Broth Choice: Use homemade vegetable or chicken broth for a depth of flavor that elevates the entire dish.
    • Stirring Technique: Stir the risotto gently but consistently to encourage the rice’s creamy consistency without becoming mushy.
    • Kale Selection: Opt for fresh, vibrant kale leaves without yellowing for the best taste and texture in the risotto.
    • Parmesan Rind: For an extra layer of flavor, add a Parmesan rind to the simmering broth. Remove it before serving.

Notes

Calories per Serving:
Approximately 350 kcal per serving. Enjoy this wholesome and flavorful Celery Risotto with Kale as a delightful meal.

Goes Great with

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