Learn More

Yield

2 servings

Type

Vegetarian

Time

50 minutes

Level

Beginner

Arrow

Baked kale risotto (gluten free)

throughthefibrofog.com

Learn More

If you are looking for a super simple recipe, this vegetarian and gluten free baked kale and zucchini risotto is a creamy comfort food dinner that the whole family will love. Forget stirring a pan continuously, this is the easy risotto recipe that doesn't give you arm ache!

Arrow

throughthefibrofog.com

Ingredients

Ingredients

Arborio rice Kale Zucchini Olive oil Onion & garlic Vegetable stock Cream cheese Fresh herbs Salt & black pepper

Remove the hard stems, and dice the kale.

View More

1. Prepare the kale

Arrow

throughthefibrofog.com

Heat the olive oil in a pot and fry onion and garlic for 4-5 minutes until softened.

View More

2. Fry onion and garlic

Arrow

throughthefibrofog.com

Add the zucchini to the pot and stir together with the onion and garlic. Fry for 3-4 minutes.

View More

3. Add zucchini

Arrow

throughthefibrofog.com

Tip in the rice and stir well so it is coated with the oil.

View More

4. Add the arborio rice

Arrow

throughthefibrofog.com

Spoon the rice mixture into an ovenproof dish and pour in the vegetable stock. Add the thyme and sage, as well as salt and black pepper. Bake for 30 minutes.

View More

5. Bake the risotto

Arrow

throughthefibrofog.com

Remove from the oven and stir through the kale. Bake for a further 2-3 minutes. Stir through the cream cheese and serve immediately.

View More

6. Add kale and cheese

Arrow

throughthefibrofog.com

Click below for more recipe details!

throughthefibrofog.com