Kale and Pancetta Risotto

Kale and Pancetta Risotto
Contributor
Kale and Pancetta Risotto
Maryse Chevriere

Kale and Pancetta Risotto

If you're just coming around to liking kale, as I am, this is a wonderful recipe to try — the healthy, bitter green is well balanced against the salty pancetta and creamy risotto rice.

Click here to see The Best Kale Recipes You've Ever Tried. 

3
Servings
610
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup Arborio rice
  • 3 Tablespoons olive oil, plus more as needed
  • 4 Cups chicken broth
  • 1 small bunch dinosaur kale, stalks trimmed (aka Tuscan kale or Lacinato)
  • 1/2 Cup diced pancetta
  • 2 Teaspoons red pepper flakes
  • 1/2 Cup grated Parmigiano-Reggiano, plus more for garnish
  • 2 Tablespoons mascarpone
  • Salt and pepper, to taste

Directions

Add the rice and oil to a large pot and cook for about 2-3 minutes over medium-low heat, making sure all the grains are coated with the oil.

(There is a misconception about risotto I would like to clear up: It does not need to be stirred constantly. Frequently, and with a watchful eye, yes.) Now that that's out of the way, pour the chicken broth into a small pot over medium-low heat to warm (but don't bring it to a boil). Add about a third to a half cup of warmed chicken broth to the rice, stirring every so often to make sure the rice isn't sticking to the bottom of the pan. Once most of the liquid has been absorbed, add another portion of chicken broth, and stir. Repeat this process until the rice is cooked (when it's closer to al dente than soft.)

While the rice is cooking, prep the kale by cutting it in half lengthwise and then slicing it to a thin chiffonade. In a medium pan over medium heat, add the pancetta, kale, and red pepper flakes. Cook for about 15 minutes (adding a little olive oil if necessary), or until the kale has softened and the pancetta is crispy.

Add the cheeses to the rice and mix until fully incorporated, then add in the pancetta and kale mixture. Season with salt and black pepper as desired (careful with the salt though, there's a decent amount there naturally from the pancetta and cheese). Serve in a bowl or plate and garnish with a light sprinkle of Parmigiano-Reggiano cheese.

Nutritional Facts

Total Fat
22g
31%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
32mg
11%
Carbohydrate, by difference
82g
63%
Protein
21g
46%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
70mg
7%
Fiber, total dietary
4g
16%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
81mg
25%
Manganese, Mn
3mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
214mg
31%
Selenium, Se
1µg
2%
Sodium, Na
1303mg
87%
Water
263g
10%
Zinc, Zn
2mg
25%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.