Sophie says...

Risotto is a great option for feeding family and friends. My risotto is with kale, a delicious, dark, green leafy vegetable that I love to add to many of my dishes. The creamy crème fraiche cuts through the bitter kale and creates a soft, sumptuous risotto. I love adding fennel seeds and garlic to lift the risottos flavour. You can add coconut yoghurt or coconut milk if you are looking to make it dairy free. You could also serve alongside salmon fillets; it works perfect as a compliment or just as it is on its own. So delicious!

Kale Risotto with Crunchy Hazelnuts

(GF), (DF), (V)

Serves 4


400g of Arborio Risotto Rice

1 Tbsp of Bouillon Stock Powder

1 Litre of Boiling Water

1 Shallot

3 Sticks of Celery Finely Sliced

2 Garlic Cloves

1 Tbsp of Fennel Seeds

3 Tbsp of Olive Oil

Bag/Big Bunch of fresh Curly Kale

250g of Crème Fraiche or Coconut Yoghurt

1 Lemon

Handful of Hazelnuts Toasted

Bag of Rocket

Salt and pepper



  1. Place the finely diced shallot, garlic cloves, olive oil, celery and fennel seeds into a pan and place onto a medium/high heat. Soften and sweat down for a couple of minutes.

  2. Add the arborio rice and stir into the shallots and garlic. Coat all of the rice with the onions and garlic and stir through for a couple of minutes. Add the Bouillon stock powder and start ladling in the boiling water. Turn the heat down and keep stirring and adding the water gradually. This should take 20 minutes; you may need to add a little more hot water depending on your oven’s temperature. The rice should become thicker and a softer, creamier texture.

  3. At this stage take the rice off the heat, season to taste and add a squeeze of lemon and place a lid on.

  4. Next break up your kale and put it into a steamer. After a couple of minutes take the kale and place it into a blender. Add a dash of olive oil, salt, pepper and squeeze of lemon and blend until a rough, smooth, texture is formed.

  5. Add the crème fraiche to the kale and stir though.

  6. Put the rice back onto a low heat and spoon in the kale and crème fraiche mix.

  7. Stir for a couple of minutes on a low heat, the risotto should now be a lovely green colour.

  8. Keep tasting, seasoning adding lemon, salt and pepper to your desire.

  9. Spoon the risotto into bowls, top with scattered, toasted, hazelnuts, a handful of rocket and a drizzle of olive oil. Enjoy!

Sophie Sutton Nutrition



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