Winter Green Risotto

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. Its a great seasonal counterpart to my spring pea risotto.

Ingredients

Substitutions

🌿 Greens Swaps

• Kale — sturdy and hearty; chop it small so it melds into the risotto.
• Swiss chard — silky and slightly sweet once wilted.
• Spinach — super quick cook time; add toward the end.
• Peas — bright pops of sweetness, great with Parmesan.

🍚 Rice Alternatives (Still Creamy!)

• Arborio rice — the classic go-to for risotto creaminess.
• Carnaroli rice — even creamier and more forgiving
• Farro or barley — not traditional, but chewier and delicious; adjust broth time.

🧄 Broth & Flavor Base

• Vegetable broth — everyone’s favorite swap for a vegetarian version.
• Chicken broth — richer and savory if you want extra depth.
• Mushroom broth — great umami boost with earthy greens.

🧈 Fat + Cheese Variations

• Olive oil — lighter and perfect if you’re keeping it plant-centric.
• Parmesan — ideal nutty saltiness.
• Pecorino Romano — sharper and more pronounced.
• Goat cheese or mascarpone — stir in at the end for extra creaminess.

🍋 Flavor Boosters

• Lemon zest or juice — wakes up the greens and balances richness.
• Garlic or shallots — sauté first for aromatic foundation.
• Herbs like thyme, parsley, or dill — fresh brightness at the end.
• Red pepper flakes — gentle heat if you’re into a little kick.

🥄 Toppings + Add-Ins

• Crispy prosciutto or pancetta — salty, savory pop.
• Roasted mushrooms — earthy and meaty

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!

🥬🍚✨ 10 Tips + Tricks for the Best Winter Green Risotto

• Use a good arborio or carnaroli rice. These short-grain varieties release the right amount of starch and give you that creamy, dreamy risotto texture.
• Sweat the aromatics gently. Sauté onions/shallots in olive oil or butter just until soft and fragrant. Don’t brown them — that’s not risotto’s style.
• Toast the rice briefly. Once the rice hits the pan with the aromatics, let it toast 1–2 minutes before adding liquid. This kickstarts the creamy starch release.
• Add broth slowly, one ladle at a time. Pouring it all in at once makes mush. Patience is the secret to perfect risotto — stir, add a little broth, stir again, repeat.
• Keep the heat consistent. You want a gentle simmer, not a boil. Too hot and it clumps; too cool and it won’t cook evenly.
• Stir, but don’t over-stir. The occasional swirl keeps things moving and creamy, but frantic stirring can make the rice gummy instead of silky.
• Fold in the greens toward the end. Peas, spinach, kale, chard — adding them in the last few minutes keeps their color vibrant and texture tender, not mush.
• Finish with cheese + acid. A handful of Parmesan and a squeeze of lemon brighten everything and make the risotto glossy and rich.
• Serve immediately. Risotto waits for no one. It’s best hot and freshly finished — creamy, not thick or stodgy.