Kale risotto with easy cheese fondue
A simple risotto recipe, enriched by a smooth kale puree and topped with cheese fondue!
Risotto with kale and cheese fondue can be a great way to add more veggies to your diet.
To make this recipe easier, you can make it in a pressure cooker or instant pot. From the day I learned that risotto can be cooked in a pressure cooker, I started eating it more often.
I usually do not have time to stay in front of the stove to mix risotto constantly while adding stock. It’s time-consuming, and you need to focus solely on that to avoid burning. The pressure cooker, instead, is easy and quick, and I can take care of something else while cooking a perfect risotto.
Many may disagree with me, saying it’s not the same, but I really cannot taste the difference. And moreover, home cooking has to be about practicality rather than appearance.
Kale and cheese fondue risotto: simple tips and variations
This recipe is so easy you will be making it over and over again, especially if you like strong flavors. It can also be different every time you cook it by changing the cheese types. You can use a smoked one or a more delicate cheese. It’s up to you.
You can substitute kale with cavolo nero, broccoli leaves, kohlrabi, and turnip tops, or mustard greens. For a more delicate flavor, you can use Swiss chards or spinach.
Basically, every kind of leafy green will do.
Cheese fondue: best cheese to use
I get that in Italy we have a lot more variety when it comes to cheese. But basically for this recipe you can use your favorite. I would use Gouda, Cheddar, even just Parmigiano or Grana Padano will do great. Any kind of melting cheese is great. Smoked ones, aged ones, whatever you find in your area is great, as long as it’s a good quality and contains only milk, rennet, and salt.
I used a very flavorful aged cheese made in the Alps with milk from pasture raised cows and it was spicy and savory.
You can also check my other pressure cooker risotto with pumpkin and radicchio.
Kale risotto with easy cheese fondue
Ingredients
- 400 gr of kale
- 320 gr if risotto rice
- 1/2 onion
- 150 gr of mixed cheese
- 100 ml of milk
- 1 lt of vegetable or chicken stock
- salt and pepper to taste
- chilly pepper if you like to spice it up
- 50 gr butter or 3 tbs oill
Instructions
- Wash the kale thoroughly and cut it into strips.
- Chop the onion finely.
- Heat the pressure cooker on medium heat, then add 15 g of butter and the onions until they become translucent.
- Add the kale and season with salt and pepper. Cook for 3/4 minutes or until the kale is wilted.
- Remove the pot from the stove and blend the kale and onion mixture with a bit of stock or water if necessary.
- Put the pot back on the stove and add the kale puree, and the rice. Let it toast for a minute then add the stock.
- Close the pot and, as soon as the pot reaches the pressure, cook for half the time indicated on the package of the rice. (I use carnaroli that usually cooks in 17/18 minutes so I set the timer to 8 minutes).
- While the rice cooks, heat the milk in a small pot or pan on medium-low heat. When it’s hot, add the cheese of your choice, grated or in small pieces. Let them melt at the lowest temperature possible.
- When the rice is cooked, turn off the stove and let it sit for a minute or two. Open the pot and add the remaining butter and mix vigorously.
- Serve topped with the cheese fondue and some pepper and chilly pepper if you like it.
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