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Kale risotto topped with walnuts and pancetta in a bowl with a fork.

Creamy Kale Risotto with Lemon and Parmesan

Allie Hagerty
A bright, creamy risotto with lacinato kale, lemon, and parmesan, finished with crispy pancetta and toasted walnuts for texture and contrast. You'll love this kale risotto, finished in under an hour!
This recipe yields 4 entree-sized servings or 6-8 appetizer/side dish servings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Pasta
Servings 4 servings

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.
 

Nutrition Facts

Calories: 672kcalCarbohydrates: 65gProtein: 20gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 43mgSodium: 1185mgPotassium: 306mgFiber: 4gSugar: 1gVitamin A: 2396IUVitamin C: 20mgCalcium: 375mgIron: 4mg
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