Leek, Kale and Kalette Risotto

This risotto is made with a lot of greens such as leek, kalette (this vegetable is a mix between Brussels sprout and Kale and it is so cute) and some chopped kale. In this recipe, it has been decided to cook together the chopped leeks and kalette and keep aside the kale so it can be chopped really thinly and then sparkled on top of the risotto as you can do with parmesan. For an even tastier recipe I made some homemade vegan parmesan with raw cashew nuts, sea salt and nutritional yeast.

Time Preparing: 10 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 2/5
Season: Winter

– 50g Kale
– 100g Kalettes
– 2 Leeks
– 175g Arborio Risotto Rice
– 350ml Vegetable Stock
– 2-3tbsp Olive Oil
– Pepper for seasoning
– Vegan Parmesan (recipe here)

1. Cut the white part of the leeks into small chunks and slice the kalettes in half
2. In a pan heat the olive oil then add the leeks and kalettes once hot, allowing them to cook for around 5 mins (until soft)
3. Add the rice, continuing to stir for a further 3mins
4. Add the veg stock and pepper then cover and leave to cook on a low heat for 15mins
5. In a seperate pan, add the kale to boiling water for 3mins
6. Allow the kale to cool, dry with a kitchen towel then chop as finely as possible to create a fine powder
7. Serve the risotto as soon as its cooked, sprinkled with kale powder and vegan parmesan


This recipe was created for Tower Green Hamlets by Pauline Cuisine