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baked kale and zucchini risotto in a white pan with a spoon in it.
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5 from 1 vote

Baked Kale and Zucchini Risotto

This baked kale and zucchini risotto is the cheat's risotto! Baked rather than cooked on the stove top, it is the easy way to make this comfort food classic. This recipe focuses on kale and zucchini for lots of green vegetable goodness, herbs for flavour and cream cheese for gooey creaminess. Serve with a side salad and bread for a lovely weeknight meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: American, British, Italian
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Calories: 427kcal
Author: Claire

Ingredients

  • 1 tablespoon olive oil
  • ½ white onion finely diced
  • 1 garlic clove finely diced or minced, optional
  • ¾ cup arborio rice
  • 1 small zucchini diced
  • ½ cup kale tightly packed, stems removed, finely diced
  • 2.5 cups vegetable stock
  • 2 tablespoon cream cheese
  • 1 teaspoon thyme leaves diced
  • 1 teaspoon sage leaves diced
  • pinch salt
  • pinch black pepper optional

Instructions

  • Preheat the oven to 200C / 390F.
  • If not already prepared, remove the hard stems from the kale and finely dice.
  • In a large pot fry the onion and garlic in the olive oil for 4-5 minutes until softened.
  • Add the zucchini to the pot. Cook for 3-4 minutes.
  • Add the rice and cook for a further minute, stirring well so it is coated in the oil.
  • Spoon the mixture into your ovenproof dish and pour in the vegetable stock. Transfer the dish to the oven, stir very thoroughly, and cover. Bake for 30 minutes. Remove the dish halfway through cooking to stir again. Add more water if necessary.
  • Stir in the kale. Cook for a further 2 minutes. Remove the dish from the oven and stir through the cream cheese. Add salt and black pepper to taste.
  • Serve immediately and enjoy!

Notes

  • Stir very thoroughly when adding the rice and stock to the pan. This is important so the rice can evenly absorb the liquid.
  • If the dish seems as though it needs extra liquid when you remove it from the oven halfway through baking (or before adding the kale) add a touch more stock or water.
  • Serve immediately as it doesn't keep too well and will thicken and become overly stodgy in texture.
  • Cream cheese can contain additives, so check the ingredients of the brand you purchase. I often find that supermarket own brands have less additives than big-name brands.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All rate as 0 on the SIGHI list, with the exception of:
  • vegetable stock - branded products are not rated.
  • garlic, which scores 1, although it is stated that small amounts are usually well tolerated after cooking.
  • kale is not rated on the list, so omit if you have any concerns.
  • black pepper, which scores 2, although it is stated that small amounts are tolerated.

Nutrition

Calories: 427kcal | Carbohydrates: 70g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 1237mg | Potassium: 345mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2660IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 4mg