Creamy Kale Risotto Recipe with Lemon and Parmesan
This Kale Risotto is bright with lemon juice and parmesan cheese, rich from pancetta, and finished with a toasty walnut crunch. With constant attention and hot broth, the creamy arborio rice lands perfectly al dente—silky but with a little bite. It’s a classic risotto turned easy weeknight meal, but polished enough for date night.
Craving more recipes like my kale risotto? My baked pumpkin risotto leans cozy and hands-off: the oven does the stirring while pumpkin puree and a drizzle of olive oil bring earthy flavors. If you’re in a herb-forward mood, my risotto with sage is a minimalist bowl crowned with crisp sage leaves—think simple technique, big aroma. Build better risotto recipes with my chicken stock from rotisserie chicken; it’s a smart shortcut with deep flavor in a fraction of the cooking process. For soothing comfort, chicken & leek risotto layers tender leeks and warm broth into a gentle, spoonable texture. And when you want that black pepper bite, my cacio e pepe risotto Creamy Cacio e Pepe Risotto (A 40 Minute One Pot Dinner) channels the Roman classic into a glossy, cheese-and-pepper finish. Also, don’t forget to try my risotto cakes!
Recipe Highlights: Kale Risotto
- Inspiration – Italian technique meets New England pantry for this creamy risotto with kale: lacinato kale, lemon zest, and pancetta for a bright, savory main dish.
- Best Served For – Date night, a small dinner party, or a cozy Sunday with crusty bread and a side salad.
- What Makes It Special – Texture and contrast: creamy consistency in the rice, crispy pancetta on top, and toasted walnuts for crunch.
- The Key to Creamy Risotto – Keep a separate pan of warm broth over medium-low heat; adding a ladleful of stock that’s hot helps the rice emulsify instead of turning into rice soup. This is a must for a creamy kale risotto.
Ingredients Notes
- Arborio (short-grain rice) – Starchy and reliable for home cooks; stir gently so the rice grains release enough starch for a creamy texture without breaking. Carnaroli or vialone nano also shine if you keep different varieties on hand.
- White wine – Pinch-hit acidity (Pinot Grigio or Sauvignon Blanc) cleans the bottom of the pan after toasting the rice and balances the richness.
- Fresh kale – Lacinato kale wilts fast; chop it finely so it threads through the rice instead of clumping—give it 2–3 minutes at the end.
- Parmigiano Reggiano – Grate just before adding and fold off heat so the milk solids don’t seize; this is the key ingredient for that parmesan risotto sheen.
- Lemon zest & juice – Zest in first for aroma, juice as the last thing to brighten without thinning the sauce.
Suggested Ingredient Substitutions and Additions
- Crispy Prosciutto – Swap pancetta for shards of roasted prosciutto; bake in a single layer, crumble over just before serving.
- Mushroom Upgrade – Sauté cremini mushrooms in a large skillet with a tablespoon of olive oil until deeply browned; fold in for a mushroom risotto vibe.
- Nut Play – Pistachios or pine nuts add a different crunch; toast in a small pan over medium heat for a couple of minutes until fragrant.
- Green Shift – Sub in chopped spinach or shaved brussels sprouts; they wilt quickly at the end of cooking and keep the green foods theme.
How to Make Creamy Kale Risotto
- Crisp the Pancetta: In a large saucepan or Dutch oven, cook 4 ounces diced pancetta over medium heat until golden and crispy, 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper towel–lined plate. Leave 1 tablespoon of the rendered fat in the pan.
2. Toast the Walnuts: In a small skillet, toast ½ cup chopped walnuts over medium heat until fragrant, about 4 minutes. Transfer to a small bowl and set aside.
3. Start the Risotto Base: Add 1 tablespoon butter and 1 tablespoon olive oil to the pancetta fat. Stir in 1 diced shallot and 2 minced garlic cloves. Cook until softened and fragrant, about 2 minutes.
4. Toast the Rice: Stir in 1 ½ cups arborio rice and cook for 1–2 minutes, coating each grain in the fat. Pour in ½ cup white wine and stir until mostly absorbed.
5. Build the Risotto: Using a ladle, add 1 cup of warm stock at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, 18–20 minutes (you may not need all the stock).
6. Add the Kale: Stir in 4 cups chopped kale, 1 teaspoon salt, and ½ teaspoon black pepper. Cook until the kale is tender and wilted, about 3 minutes.
7. Finish with Flavor: Remove from heat and stir in 1 cup grated Parmigiano Reggiano, the zest and juice of 1 lemon, and an extra tablespoon of butter if desired.
8. Serve and Top: Spoon the risotto into bowls. Top each serving with crispy pancetta and toasted walnuts. Serve immediately.
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Kale Risotto Recipe Card
Creamy Kale Risotto with Lemon and Parmesan
Equipment
- Large saucepan or Dutch oven
- Wooden Spoon or silicone spatula
- Small skillet
- ladle
- Measuring Cups and Spoons
- Microplane or citrus zester
Ingredients
- 4 ounces pancetta diced
- ½ cup walnuts roughly chopped
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot finely diced
- 2 garlic cloves minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 4 –5 cups chicken or vegetable stock kept warm
- 4 cups chopped kale leaves stems removed (I like lacinto for this!)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup freshly grated Parmigiano Reggiano cheese
- Zest and juice of 1 lemon
Instructions
Crisp the Pancetta
- In a large saucepan or Dutch oven, cook 4 ounces diced pancetta over medium heat until golden and crispy, 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper towel–lined plate. Leave 1 tablespoon of the rendered fat in the pan.
Toast the Walnuts
- In a small skillet, toast ½ cup chopped walnuts over medium heat until fragrant, about 4 minutes. Transfer to a small bowl and set aside.
Make the Risotto
- Add 1 tablespoon butter and 1 tablespoon olive oil to the pancetta fat. Stir in 1 diced shallot and 2 minced garlic cloves. Cook until softened and fragrant, about 2 minutes.
- Stir in 1 ½ cups arborio rice and cook for 1–2 minutes, coating each grain in the fat. Pour in ½ cup white wine and stir until mostly absorbed.
- Using a ladle, add 1 cup of warm stock at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, 18–20 minutes (you may not need all the stock).
- Stir in 4 cups chopped kale, 1 teaspoon salt, and ½ teaspoon black pepper. Cook until the kale is tender and wilted, about 3 minutes.
- Remove from heat and stir in 1 cup grated Parmigiano Reggiano, the zest and juice of 1 lemon, and an extra tablespoon of butter if desired.
- Spoon the risotto into bowls. Top each serving with crispy pancetta and toasted walnuts. Serve immediately.
Notes
Expert Tips from My Kitchen
- Heat & Pace – Keep broth hot in a medium saucepan over medium-low heat; cold stock slows absorption and can lead to a gluey rice mixture.
- Stir Smart – Use a wooden spoon and sweep the bottom of the pan; think steady, not frantic, to coax starch and prevent sticking.
- Taste for Doneness – Pull at al dente, then rest 1 minute; the carryover gives you the creamiest risotto without overcooking.
- Season Last – Parmesan adds salt; finish with salt and black pepper after the cheese so you don’t overshoot.
- Adjust with Liquid – If it tightens before serving, add a splash of water or a cup of broth (a little at a time) to bring back that glossy flow.
Serving Suggestions
- Wine Pairing – Pour a zippy Italian white—Pinot Grigio or Sauvignon Blanc—to echo the lemon zest and cut the richness.
- On the Table – Serve in a shallow bowl with a side salad (lemon and olive oil) and plenty of crusty bread.
- Make It a Menu – Begin with marinated olives, finish with citrus sorbet or a simple pear dessert.
- Garnish Twist – Extra lemon zest and a drizzle of olive oil right at the end wake up the whole bowl.
Storage Instructions
- Chill – Cool quickly, then store in an airtight container up to 3 days.
- Reheat – Warm gently over medium-low heat with a splash of water or chicken broth, stirring until creamy again.
- Leftover Risotto – Shape cold scoops and pan-fry in tablespoons of olive oil for crisp cakes, or loosen with hot broth for a quick next-day bowl.