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Brown Rice Kale Risotto with Cheddar on Healthy Seasonal Recipes by Katie Webster

Kale Risotto {with Brown Rice}

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5 from 4 reviews

  • Author: Katie Webster
  • Total Time: 1 hour
  • Yield: 8 cups 1x
  • Diet: Vegetarian


Brown Rice Kale Risotto with Cheddar is a healthy gluten-free and vegetarian main course.


Units Scale
  • 4 cups low-sodium vegetable broth or chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 cup short grain brown rice
  • 1/2 cup dry white wine
  • 6 cups shredded Lacinato or curly kale
  • 2 tablespoons butter
  • 1 cup shredded sharp cheddar
  • Grated Parmesan cheese for serving


  1. Bring broth to a gentle simmer in a medium saucepan.
  2. Heat oil in a sauté pan or large straight sided skillet over medium-high heat. Add onion and cook, stirring often, until the onion is softened and jut starting to brown, 3 to 5 minutes. Add carrots, celery, thyme, pepper and salt and cook, stirring often until the celery is bright green, about 4 minutes.
  3. Stir in rice and cook, stirring, until the rice starts to turn opaque in spots, 2 to 3 minutes.
  4. Add wine, and cook, stirring often until the wine is almost completely evaporated, about 90 seconds. Ladle 3 cups of the broth into the rice, and stir to combine. Cover the remaining 1 cup broth and keep warm. Bring the rice mixture to a simmer. Cover, adjust heat to keep the liquid at a steady simmer and cook until the rice has absorbed most of the broth, about 35 minutes.
  5. Bring the remaining 1 cup broth to a simmer. Remove lid from rice, increase heat to medium and stir in the remaining 1 cup broth and kale. Continue cooking, stirring often until the liquid is absorbed and the rice is creamy and tender, 8 minutes. Remove from the heat and stir in butter until melted. Add cheddar and stir until melted. Serve hot with Parmesan on top if desired.


Make-Ahead Instructions: You can make this brown rice risotto with kale 3 days ahead of time if needed (although best made the day of or the day before). Make sure to store it in an airtight container in the fridge.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Italian


  • Serving Size: 1 1/3 cup
  • Calories: 290
  • Sugar: 2.5
  • Sodium: 407
  • Fat: 16 g
  • Saturated Fat: 3.5
  • Carbohydrates: 23
  • Fiber: 3
  • Protein: 12
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