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Pork Risotto Casserole
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Pork Risotto Casserole

Pork Risotto Casserole

with Kale, Tomato, and Parmesan

Risotto usually involves a lot of time carefully watching and stirring a pan full of simmering rice, but our chefs found a casserole workaround that makes it a cinch. After giving the meat, rice, and veggies a quick toss in a large pan, the whole thing is sprinkled with cheese and transferred to the oven, where it bakes its way to creamy, al dente perfection.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes


/ serving 4 people

1 unit

Yellow Onion

1 unit


2 clove


8 ounce


20 ounce

Ground Pork

2 tablespoon

Tuscan Heat Spice

3 tablespoon

Tomato Paste

1.5 cup

Arborio Rice

2 unit

Chicken Stock Concentrate

½ cup

Parmesan Cheese

(Contains Milk)

1 cup

Italian Cheese Blend

(Contains Milk)

2 unit


Not included in your delivery

2 teaspoon

Olive Oil

5 teaspoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate70 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol135 mg
Sodium650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Aluminum Foil
Baking Sheet
Baking Dish


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve and peel onion, then dice into ¼-inch pieces. Halve tomato, then dice into roughly ¼-inch pieces. Mince or grate garlic. Chop kale into smaller, bite-size pieces.

Cook Pork

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and Tuscan heat spice, breaking up meat into pieces. Cook until lightly browned, 2-3 minutes. Toss in onion and garlic, then season with salt and pepper. Cook until onion is just softened, about 2 minutes.

Wilt Kale

Stir tomato and 3 TBSP tomato paste (we sent more) into pan and season with salt and pepper. Stir in kale in batches, allowing each batch to wilt before adding more (don’t overcrowd the pan). Continue to cook, stirring, until kale is fully wilted, about 2 minutes.

Add Rice

Stir rice, stock concentrates, and 2½ cups water into pan. Bring to a boil, then stir in 1 TBSP butter. Remove from heat.

Bake Casserole

Lightly butter a baking dish (we used 2 tsp butter in a 9 x 13-inch dish). Transfer mixture in pan to buttered dish. Sprinkle evenly with Parmesan and Italian cheese. Cover dish tightly with aluminum foil. Bake in oven until liquids are absorbed and rice is tender, 16-18 minutes. Meanwhile, trim and thinly slice scallions.

Finish and Serve

Remove foil from casserole and sprinkle with scallions. Return to oven and bake, uncovered, until cheese is lightly browned, 3-4 minutes more. (TIP: For an extra crispy top, place casserole under broiler and broil for about 3 minutes.) Divide between plates and serve.