Baked Asparagus and Kale Risotto


I’ve been trying to back into my cooking, lots of healthy greens in the fridge,  lots of making from scratch. It’s getting nicer outside, so light healthy meals are a great way to enjoy it. This risotto just tastes of healthiness. It’s lovely and green and full of summer flavours.

You will need: 200g arborio rice, a teaspoon olive oil, about 6 asparagus sticks (are they called sticks? Or stems? You know what I mean), an onion, 500ml veg stock, 75g mozzarella (leave this out if you’re vegan), 300g curly kale.

Prep your veg, slice the asparagus into chunks and shred the kale. Pop your oven onto 160 degrees. Place the oil in a large saucepan and add your diced onion.  Cook for 3 minutes, add the rice and cook for 1 minute. Add half the stock and stir, then add your kale and asparagus to the pan, cook and stir for ten minutes, adding stock whenever the rice looks dry.


Now pour the risotto mix into an oven dish. Make some little holes in the risotto and fill with little chunks of mozzarella. Sprinkle some kale on top – or goes lovely and crunchy.  Then just put in the oven and bake for about half an hour. Check the rice is nice and soft and then serve.


This is a lovely dish, it doesn’t really  need any extras but some homemade potato crisps would be nice.  Eat this on a summer evening in the garden with a glass of pinot grigio – bliss.

Love Mrs Gardom


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