Pic of Kale and mushroom risotto

Kale and mushroom risotto

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Vegetarian mains

Kale and mushroom risotto

Main Serves 4 45 min
This risotto manages to be at once hearty, warming and light. Fennel seeds, balsamic and red wine are a good contrast ot the creamy, earthy notes of the risotto base. You could include chorizo instead of bacon for a spicier flavour, or use finely sliced Savoy cabbage in this instead of kale.


  • 200-300g cavolo nero or red Russian kale (if using cavolo nero, strip the leaves from the stalk, for red Russian, use the finely chopped stalks too)
  • 250ml red wine
  • 1 litre hot chicken or veg stock
  • 2 onions, finely sliced
  • 2 garlic cloves, chopped
  • 1 tbsp fennel seeds
  • 50g bacon, chopped (optional for non veggies)
  • 1 tbsp olive oil
  • 400g risotto rice
  • 150g mushrooms, cleaned and chopped
  • balsamic vinegar
  • Parmesan cheese or vegetarian alternative
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    In a pan of boiling water, blanch the kale for a couple of minutes, drain, refresh in a pan of cold water, drain again and keep to one side. Combine the red wine and stock.
  • Step 2

    Fry the onions, garlic, fennel seeds and bacon in the oil on a medium heat for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid.
  • Step 3

    Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes add the kale and after a couple more minutes, the mushrooms.
  • Step 4

    When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar. Season to taste. Stir in some grated Parmesan to serve.

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