HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWinter Risotto With Kale, Fennel Seed, And Parmesan
Winter Risotto with Kale, Fennel Seed, and Parmesan

Winter Risotto with Kale, Fennel Seed, and Parmesan

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Risotto is the ultimate cold-weather dish. Earthy kale pairs with nutty Parmesan and walnuts for a warm and seasonal dish. The unexpected flavor of fennel seed is a subtle yet unique addition to the meal.

Allergens:MilkTree Nuts

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

Total Time45 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

4 ounce


¼ ounce


2 clove


1 ounce

Sour Cream


1 ounce

Parmesan Cheese


1 ounce


(ContainsTree Nuts)

1 ounce


(ContainsTree Nuts)

2 unit

Veggie Stock Concentrate

¾ cup

Arborio Rice

Not included in your delivery

2 tablespoon



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories660 kcal
Energy (kJ)2761 kJ
Fat35 g
Saturated Fat14 g
Carbohydrate73 g
Sugar4 g
Dietary Fiber5 g
Protein18 g
Sodium584 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.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Heat the stock: In a medium pot, heat the stock concentrates and 3 cups water over low heat.


Prep the ingredients: Halve, peel, and thinly slice the onion. Remove and discard the ribs and stems from the kale, then thinly slice the leaves. Chop the parsley, reserving a few leaves for garnish. Roughly chop the walnuts. Mince or grate the garlic.


Optional step – Toast the walnuts and fennel seeds: Heat a large pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes, until toasted and fragrant. Repeat with the fennel seeds and set aside.


Start the risotto: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the onion and garlic and cook, tossing, for 2-3 minutes, until just softened. Season with salt and pepper. Add the rice, toss to coat in the oil, and cook for an additional 2-3 minutes, until the rice is translucent.


Reduce heat to medium-low. In ¼ cup increments, add the warm stock to the pan and stir frequently, until the liquid absorbed by the rice. Continue this process until the rice is almost al dente and a loose, creamy sauce has formed, about 25-30 minutes.


Add the greens: When ½ cup stock is left, add the kale, chopped parsley, and fennel seeds to the risotto. Continue to cook until all the stock is absorbed, the kale is tender, and the rice is al dente.


Finish: Remove the pan from the heat and stir in the Parmesan, 2 tablespoons butter, and the sour cream. Taste and season with salt and pepper. Serve sprinkled with the chopped walnuts and reserved parsley leaves. Enjoy!