Baby kale risotto with toasted pine nuts

Servings 4


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1 sprig of fresh thyme
  • 1 cup dry white wine
  • +/- 3 cup chicken broth
  • 1 pack (5 oz) Fresh Attitude Organic Baby Kale
  • 150 g Parmigiano-Reggiano cheese
  • Salt and pepper to taste
  • Roasted Pine Nuts


  • In a saucepan over medium-high heat, soften the onion in olive oil. Add the rice and stir a few minutes.
  • Add the white wine and reduce until almost dry. It is important to continually stir the rice so that it does not stick. Add chicken broth, one cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season to taste with thyme, salt and pepper.
  • Cook until the rice is «al dente» and slightly liquid, add the cheese to form a smooth creamy sauce.
  • Add baby kale, stirring a few extra minutes. Remove from the heat.
  • In a small frying pan, pour a little olive oil and brown the pine nuts to a nutty color and taste.
  • Pour into a bowl and sprinkle the toasted pine nuts on top.

Be aware, the pines nuts grill fast.