Risotto with Roasted Tomatoes and Kale

Risotto with roasted tomatoes and kale is quickly becoming one of our favourite dinner options and is now a regular part of our dinner rotation. We love that it is naturally gluten free and while it may seem hard, it is actually very easy to make.

This recipe is vegetarian since we are trying to cut down on eating meat for the environment, the animals and our health. However, you could easily make this into a meat dish by cooking up some chicken and then adding in the chicken pieces when you stir in the roasted tomatoes. You can also use chicken broth instead of vegetable broth. We use Better Than Bouillon Seasoned Vegetable Base that we mix with water, to cut down on the cost of buying vegetable broth and space it takes up in the cupboard.

Please note: Better Than Bouillon is not certified gluten free, however none of the ingredients directly contain gluten, please use your own discretion. There are some companies that make gluten free vegetable broth.

Tips for Making Risotto

The number one mistake people make while making risotto is that they walk away from it. DO NOT WALK AWAY! I feel that so many people leave the rice unattended while it is absorbing the broth. If you do this and forget to stir it for too long, the rice will stick and burn to the bottom of the pan. You also won’t get the creamy tender texture that you want.

Another trick to cooking great risotto is to prep everything in advance. That way you have to leave the stove. So for this recipe make sure that you have cut up your shallot, garlic and kale in advance. As well as have your tomatoes on your sheet pan all ready to go. You can roast your cherry tomatoes at the very beginning of the recipe. This way you don’t have to worry about them. Then when you add it into the rice mixture it will warm the tomatoes again. Or you can sit until near the end of the recipe to roast them.

If you have tried to cook risotto in the past and it hasn’t turned out. Please don’t shy away from trying to this recipe. It is very easy and with the tips and tricks I mentioned above, you will feel like a pro. This is a recipe you will be proud to serve your guests and they will be so impressed!

Let us know if you try this Risotto with Roasted Tomatoes and Kale in the comments below. If you’re looking for breakfast ideas, check out our Vegetable Frittata with Pancetta and Cheese recipe!

Print Recipe

Risotto with Roasted Tomatoes and Kale

Risotto with Roasted Tomatoes and Kale that is creamy and tender. Naturally gluten free and vegetarian to satisfy everyone.

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 1/3 cup arborio rice
• 5 1/2 tsp vegetable bouillon
• 5 1/2 cups water
• 1 large shallot
• 2 cloves garlic
• 1 1/2 tsp fennel seeds
• 1 1/2 tbsp white wine vinegar
• 3 tbsp butter
• 1 tbsp oil
• 1/3 cup shredded parmesan cheese
• 3 cups cherry tomatoes
• 2 cups fresh chopped kale
• 1/3 cup walnut pieces optional
• Salt to taste
• Pepper to taste

Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 1 1/3 cup arborio rice 5 1/2 tsp vegetable bouillon 5 1/2 cups water 1 large shallot 2 cloves garlic 1 1/2 tsp fennel seeds 1 1/2 tbsp white wine vinegar 3 tbsp butter 1 tbsp oil 1/3 cup shredded parmesan cheese 3 cups cherry tomatoes 2 cups fresh chopped kale 1/3 cup walnut pieces optional Salt to taste Pepper to taste

Instructions

Prep

1. Set oven to 450F. Make sure your kale and tomatoes are washed and dried.
2. Mince or grate your cloves of garlic. Set aside.
3. Cut your shallot into 1/4 inch slices.
4. Take your washed kale and roughly chop it.
5. On a parchment lined baking sheet. Place your cherry tomatoes. Toss in oil and season with salt and pepper. Place in oven for 8 minutes or until they start to blister.

Risotto

1. In a medium pot add in water and vegetable bouillon (you can also use vegetable stock). Cover the pot and bring to a boil over medium heat.
2. In a large saute pan heat over medium heat.
3. Once hot, add in butter. Once melted add in shallots. Cooking until soft 2 minutes. Stir often.
4. Next add in rice, garlic, fennel seeds and white wine vinegar. Cook for 1-2 minutes, stirring often.
5. Turn your vegetable broth down to a low simmer. Add one cup to the rice pan. Stirring until the broth is absorbed into the rice. Do not walk away from the pan, you don't want to rice to stick.
6. Continue to add one cup of broth at a time to the rice. Stirring until the broth is absorbed into the rice. This will take about 30 minutes. Again, do not walk away from the pan it can get away from you very quickly.
7. Once the last cup of broth has been added to the pan, stir until almost all of the broth has been absorbed. The rice should be a creamy texture. Add in your chopped kale. Stirring will it wilts and the rest of the broth absorbs.
8. When the kale is mixed through add in your parmesan cheese. Stirring while it melts 1-2 minutes.
9. Stir in tomatoes and season with salt and pepper.
10. Divide the risotto between two bowls. Top with walnut pieces if desired.
11. ENJOY!

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