Baked kale risotto with pumpkin seeds recipe
Kale is packed full of nutrients and taste nutty in this creamy risotto dish. Simple to make and delicious to eat, this is a great dish if you're wanting a meal for two.
See method- Serves 2
- Takes 30-35 mins
- 627 calories / serving
Ingredients
- 2 tbsp olive oil
- 2 echalion shallots or small onions, finely sliced
- 175g (6oz) risotto rice
- 125ml white wine
- 600ml low-salt hot vegetable stock
- 2 tbsp pumpkin seeds
- 100g (3 1/2oz) kale, sliced
- 4 tbsp low-fat soft cheese
- 25g (1oz) vegetarian hard cheese or Parmesan, grated
Each serving contains
- Energy
- 2640kJ 627.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 2.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 87.7gProtein 18.8gFibre 4.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a small casserole or ovenproof pan with a lid.
- Add the shallots or onions and gently cook for 2-3 minutes, until softened. Add the rice and cook for 30 seconds, stirring constantly until the grains are translucent. Increase the heat a little and add the wine. Continue stirring until it has all been absorbed.
- Season the rice mixture and then pour over the hot stock. Bring to a simmer, then cover and transfer to the oven. Cook for 12 minutes.
- Meanwhile, lightly toast the pumpkin seeds in a dry frying pan, until golden. Season with a little sea salt and set aside.
- Remove the rice from the oven and stir in the kale and soft cheese. Cover and return to the oven for a further 10-12 minutes, or until the rice is tender and most of the stock has been absorbed. Stir in the cheese and divide between two plates. Scatter over the pumpkin seeds and serve immediately.
- See more Dinner for two recipes
