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Kale and cheese
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Kale and Smoked Cheddar Risotto

Head chef JB Dubois of GROW HQ uses seasonal ingredients for this beautiful risotto dish.

Serving: 4
Time: Less than an hour
Difficulty: Easy


For the vegetable stock:

  • 1 small carrot
  • 1 sprig thyme
  • 2 cloves garlic
  • 1 small leek
  • 1 stick of celery
  • 1.5l cold water
  • Pinch of sea salt

For the risotto

  • 100g/4oz kale
  • 1 carrot
  • 1 clove garlic
  • 100g/4oz Knockanore cheese (or other smoked cheddar)
  • 20g/1 tablespoon butter
  • 250g/9oz Arborio rice
  • 1.5 litres vegetable stock
  • Toasted sesame and poppy seeds
  • Lemon, to garnish


  1. First make the veg stock. Wash, peel and roughly chop the vegetables. Place them and the thyme in a pot, cover with 1.5l/3lbs of cold water and a pinch of sea salt. Bring to the boil and simmer for 20 minutes. Remove from the heat and allow to infuse for another 10 minutes. Then pass through a fine sieve.
  2. Wash and chop the kale. Peel and grate the carrot. Peel and chop the garlic. Grate the smoked cheddar. Sweat the garlic with the butter in a large pot on a low heat for 2 minutes. Add the rice and sweat it off for 2-3 minutes (keep stirring to avoid sticking). Add a good pinch of sea salt and pepper.
  3. Add the veg stock little by little while stirring every few minutes. The rice should be cooked when all the stock has been absorbed (15-20 minutes).
  4. When the rice is cooked, add the kale, the grated carrot and the grated cheese, give it a quick stir and serve immediately. Garnish with the toasted seeds. Add a squeeze of lemon.

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