Creamy, cheesy, and loaded with hearty kale, this Winter Green Risotto is cozy comfort in a bowl. A squeeze of lemon keeps it bright, making it perfect for a chill night in.
Table of Contents
Why I Love This Recipe
What's not to love? The creamy, cheesy risotto feels luxurious, while the kale adds a hearty, earthy touch that makes it feel nourishing. Plus, it’s surprisingly easy to make—just a little stirring and patience, and you’re rewarded with a dish that feels like it came from a fancy restaurant. The squeeze of lemon at the end brightens everything up, and the option to top it with crispy kale adds that irresistible crunch. Winter Green Risotto (along with all my other risottos) is my go-to for a cozy night in or when I want to impress without too much fuss.
Ingredients & Substitutions
- Olive oil
- Shallots
- Garlic
- Arborio rice
- Dry white wine
- Chicken or vegetable stock
- Parmesan cheese
- Pecorino cheese
- Mascarpone cheese
- Kosher salt and freshly cracked black pepper
- Lemon
- Lacinato Kale
How to Make
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced shallots and sauté until translucent, about 3–4 minutes.
Add the garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet, stirring to coat each grain with olive oil. Toast the rice for about 90 seconds, stirring frequently.
Pour in the white wine, stirring until the rice absorbs all the liquid.
Begin adding the stock ½ cup at a time, stirring frequently. Wait until each addition is fully absorbed before adding more stock. Continue this process until the rice is just tender, about 18–20 minutes.
Stir in most of the Parmesan and Pecorino cheeses (reserving some for garnish) and all of the mascarpone cheese. Mix until creamy. Remove from heat and season with salt and pepper to taste.
In a separate skillet, heat a thin layer of olive oil over medium-high heat. Add the chopped kale leaves in batches, frying each batch until crispy, about 3 minutes per batch. Remove and drain on a paper towel. Sprinkle it with salt to taste.
Divide the Winter Green Risotto among bowls, garnish with the reserved cheeses, and top with crispy fried kale. Serve with lemon wedges on the side for a bright finish. Enjoy!
Tips & Tricks
Choose the Right Rice
Use a short-grain variety like Arborio, Carnaroli, or Vialone Nano for the best creamy texture.
Prep Everything First
Winter Green Risotto requires constant attention, so chop your ingredients, warm your stock, and have everything ready to go before you start.
Toast the Rice
Before adding liquid, toast the rice in olive oil or butter for 1–2 minutes. This step enhances the flavor and helps the grains hold their shape.
Add Liquid Gradually
Add stock a ladleful at a time, stirring until it’s mostly absorbed before adding more. This releases the rice’s starch for that creamy texture.
Stir Often, but Not Constantly
Frequent stirring helps release starch, but you don’t need to stir non-stop. Give the rice a moment to cook between stirs.
Don’t Skimp on the Finish
Once the rice is cooked, stir in your cheeses, butter, or mascarpone off the heat for an extra creamy finish.
Season at the End
Stock and cheese can be salty, so taste and adjust seasoning only after adding these ingredients.
Serve Immediately
Winter Green Risotto waits for no one! Serve it right away for the best texture—creamy but not overly thick.
FAQ's
What kind of rice should I use?
Always use a short-grain rice like Arborio, Carnaroli, or Vialone Nano. These varieties have high starch content, which gives risotto its signature creamy texture.
Do I have to stir the risotto constantly?
Not constantly, but frequently. Stirring releases the rice’s starch, creating that creamy consistency. You can step away briefly, but don’t let it sit too long without stirring.
Similar Recipes
Winter Green Risotto
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 4 cloves garlic roughly chopped
- 1 cup arborio rice
- ½ cup dry white wine
- 2 ½ cups chicken stock (or vegetable stock)
- ½ cup Parmesan Cheese
- ⅓ cup Pecorino Cheese
- ¼ cup Mascarpone cheese
- kosher salt and tons of freshly cracked black pepper
- lemon to serve
- 1 head dinosaur kale stems removed and leaves thinly sliced
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced shallots and sauté until translucent, about 3–4 minutes
- Add the garlic and cook for another minute until fragrant.
- Add the Arborio rice to the skillet, stirring to coat each grain with olive oil. Toast the rice for about 90 seconds, stirring frequently.
- Pour in the white wine, stirring until the rice absorbs all the liquid.
- Begin adding the stock ½ cup at a time, stirring frequently. Wait until each addition is fully absorbed before adding more stock. Continue this process until the rice is just tender, about 18–20 minutes
- Stir in most of the Parmesan and Pecorino cheeses (reserving some for garnish) and all of the mascarpone cheese. Mix until creamy. Remove from heat and season with salt and pepper to taste
For the Kale
- In a separate skillet, heat a thin layer of olive oil over medium-high heat. Add the chopped kale leaves in batches, frying each batch until crispy, about 3 minutes per batch. Remove and drain on a paper towel. Sprinkle it with salt to taste
- Divide the risotto among bowls, garnish with the reserved cheeses, and top with crispy fried kale. Serve with lemon wedges.
Notes
- Do you really need to heat the stock before adding? No, I don’t! It’s technically the way we learned in culinary school – but not the end of the world!
- Can you make this with any rice? I prefer arborio rice for risotto!
- Can I make risotto with quinoa or farro? You COULD do it with farro and quinoa, same process. Just slightly different texture at the end.
- What do I do without mascarpone cheese? Cream Cheese! Or a splash of heavy cream!
