Why You’ll Love Winter Green Risotto Recipe

This risotto strikes the perfect balance between rich and refreshing. The arborio rice cooks into a luxuriously creamy base, boosted by Parmesan, Pecorino, and mascarpone cheeses, while the added kale brings earthy notes and texture. A final squeeze of lemon lightens the dish, making it satisfying without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 shallots, diced
4 cloves garlic, roughly chopped
1 cup arborio rice
½ cup dry white wine
2 ½ cups chicken stock or vegetable stock
½ cup Parmesan cheese
⅓ cup Pecorino cheese
¼ cup mascarpone cheese
kosher salt and freshly cracked black pepper
lemon, to serve
1 head dinosaur kale, stems removed and leaves thinly sliced

Directions

Heat the olive oil in a large skillet over medium‑high heat. Add the diced shallots and sauté until soft and translucent, about 3–4 minutes.
Add the chopped garlic and cook until fragrant, about 1 minute.
Stir the arborio rice into the pan, coating each grain with oil, and toast for about 90 seconds, stirring often.
Pour in the white wine, stirring until fully absorbed.
Begin adding the stock in ½‑cup increments, allowing each addition to be absorbed before adding more. Continue stirring frequently until the rice is tender and creamy, about 18–20 minutes.
Stir in most of the Parmesan and Pecorino cheeses along with the mascarpone until the mixture is smooth and rich. Season with salt and pepper to taste.
In a separate skillet, heat a thin layer of olive oil over medium‑high heat. Fry the kale in batches until crisp, about 3 minutes per batch. Drain on paper towels and season with salt.
Divide the risotto into bowls, garnish with the reserved cheeses, top with crispy kale, and serve with lemon wedges for a bright finish.

Servings and timing

Serves: 4–6 people
Prep time: approximately 5 minutes
Cook time: approximately 35 minutes
Total time: approximately 40 minutes

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 2–3 days. To reheat, warm gently on the stovetop or in the microwave with a splash of stock to loosen the rice and restore creaminess.

FAQs

What type of rice is best for risotto?

Use a short‑grain rice like arborio or carnaroli. These varieties release starch as they cook, creating risotto’s signature creamy texture.

Do I have to use wine in the risotto?

Wine enhances flavor but can be omitted; just replace it with a bit more stock.

Can I substitute the kale with other greens?

Yes—Swiss chard, spinach, or peas work well too, each adding a slightly different texture and flavor.

Is mascarpone essential?

Mascarpone adds richness, but you can substitute with cream cheese or a splash of heavy cream for similar creaminess.

Should the stock be hot when added?

Warm stock helps maintain steady cooking and is ideal, but cold stock will work in a pinch.

How do I prevent risotto from becoming mushy?

Add stock gradually and avoid over‑stirring; this helps the rice release starch without breaking down.

Can I make this dairy‑free?

Yes—use dairy‑free cheese alternatives and skip mascarpone or use a dairy‑free creamy substitute.

What goes well with winter green risotto as a side?

A crisp green salad or roasted vegetables complement the rich risotto nicely.

Can I make this ahead of time?

Risotto is best fresh, but you can prepare the base and reheat gently, adding stock to loosen the texture.

How do I keep the kale crispy?

Fry the kale just before serving and drain well to maintain crispiness.

Conclusion

Winter Green Risotto is an elegant yet comforting dish that turns simple ingredients into a rich, satisfying meal. With creamy rice, flavorful cheeses, and hearty greens, it’s ideal for cozy dinners or entertaining. The crispy kale and bright lemon finish elevate this classic risotto to something special.

Winter Green Risotto

Why You’ll Love Winter Green Risotto Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating