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Yield
2 servings
Type
Vegetarian
Time
50 minutes
Level
Beginner
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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!
Remove the hard stems, and dice the kale.
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Heat the olive oil in a pot and fry onion and garlic for 4-5 minutes until softened.
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Add the zucchini to the pot and stir together with the onion and garlic. Fry for 3-4 minutes.
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Tip in the rice and stir well so it is coated with the oil.
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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.
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Remove from the oven and stir through the kale. Bake for a further 2-3 minutes. Stir through the cream cheese and serve immediately.
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