Kale risotto with Parmesan

  • 6
  • A little work

This risotto recipe is a great and tasty way for babies (and grownups) to eat the superfood kale

  • 1 tbsp oil
  • 1 onion, chopped
  • 350g risotto rice
  • 1 litre low sodium chicken or vegetable stock
  • 200g shredded kale
  • 50g Parmesan cheese, grated


  • Step 1

    Heat the oil in a large frying pan and fry the onion for 2-3 minutes.

  • Step 2

    Add the rice and fry for 1 minute then reduce by half.

  • Step 3

    Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed, which will take about 20-25 minutes.

  • Step 4

    Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan.

  • Step 5

    Stir well and serve with roasted chicken and mash until smooth.