This Cavolo Nero Risotto is one of those recipes that’s both comforting and sophisticated. This dish combines the creamy richness of risotto with the earthy goodness of cavolo nero. If you love classic flavors, this risotto is a winner, not to mention that it comes with a healthy portion of vitamins and antioxidants. Crispy pancetta is optional!
What is Cavolo Nero? Translated “black cabbage” from Italian, is a Brassica veggie that is so good for you, yet so tasty, milder and sweeter comparing to Kale or other cabbages. It’s now grown in the UK, in the rich soil of Lincolnshire. Recently I found in the supermarket some that was very tender (Raven variety), so much so that smaller leaves did not need stripping at all. Delish!
What you’ll love about this recipe
I chose to make this recipe, because I am constantly diversifying the array of vegetables in our weekly diet.
And Cavolo Nero is such a classic leafy green, I love its velvety looks. It resembles sorrel I think and it takes me back to my grandparents veggie garden where sorrel was in abundance in late spring. My mum still cooks tons of sorrel borscht (chunky soup).
- The Leafy Green Goodness: Cavolo nero, also known as Tuscan kale, is the hero here, with its deep, dark green leaves. Packed with nutrients, it adds a wholesome element to the creamy risotto, making it not just delicious but also nutritious.
- Creamy Perfection: For risottos, you must use a risotto rice such as Carnaroli or Arborio rice. What’s good about this type of rice? It absorbs the flavors of the stock, white wine, and Parmesan, transforming into a creamy affair that is oh, so addictive 🫶!
- Zesty Citrus Kick: I love adding lemon zest and juice to creamy dishes, I believe it elevates the dish, bringing a burst of freshness that cuts through the richness. It’s the secret ingredient that takes this risotto from ordinary to extraordinary.
- Gluten free: This dish is naturally gluten free, with some wholesome ingredients!
- The Perfect Pairing: Whether you’re cooking for a cozy night in or impressing guests, this Cavolo Nero Risotto pairs effortlessly with a crisp glass of white wine. Why not sip some while you are stirring the risotto? Wine and Dine indeed 😍!
Watch how to make cavolo nero risotto
Ingredients you’ll need
- Shallots – you can use a white onion, but I love the mild sweet garlicky flavors of Eschalion shallots
- Garlic – I use quite a bit, three fat ones or five smaller garlic cloves, see below ⬇️ in the recipe notes for my clever trick 😜 to keep those gorgeous flavors and no burning!
- Cavolo Nero – or Tuscan Kale, this is the real thing! Texture, flavor and amazing nutrition to transform a simple risotto into something truly special.
- Risotto rice – it is a must that you source the right rice for risotto. I tested both Carnaroli and Arborio for this recipe to get the right amount of starch released for that lovely creaminess (I love my risotto creamier and softer than most). Vialone Nano, Roma, Padano or Baldo are great options. Of course, some say you should always use Carnaroli as it is virtually impossible to mess it up!
- Olive oil – you should know I preach about extra virgin olive oil for all my cooking, so no exception here.
- Butter – I believe plenty of salted butter is what makes this risotto so savory, but skip it if you are making a vegan option.
- White wine – any great dry white wine works, I used Sauvignon Blanc for this recipe.
- Parmesan cheese – of course, Parmigiano Reggiano is what you should strive for, after all, this dish is not an ordinary one. If veganising this, why not top the risotto with some vegan cheese alternatives that include nuts seeds and herbs?
- Lemon – use both zest and juice to brighten this dish up, just remember to use unwaxed lemons for a vegan option.
- Salt and black pepper – to taste, although I encourage a flurry of freshly cracked black pepper to finish off the dish!
- Vegetable stock – you can always use chicken stock or broth, but again, if you are keeping this dish vegan, use vegetable stock.
- Herbs or seeds to garnish – these are optional, as you have already created some amazing flavors, but you may like to scatter a little rosemary, mint or hemp seeds to finish.
How to make cavolo nero risotto (step-by-step)
Time needed: 45 minutes
Make this zingy Cavolo Nero Risotto that brings together the best of Italian cuisine and vibrant, nutritious greens.
- Prep and Sauté the shallots:
Peel and chop the shallots finely. In a large frying pan, heat olive oil and butter and sauté the shallot until softened. Take care not to burn it, it needs a gentle heat. It will take around 4-5 minutes.
- Prepare the Stock:
Boil a kettle and pour over to dissolve the vegetable cube in a saucepan or a heat resistant jug. Or if you have a liquid stock, just heat it up on the stove and keep it warm.
- Add the rice:
Stir in the rice, ensuring it’s well-coated with the oil, and let it toast for two to three minutes taking care not to burn it.
- Pour in the wine:
When the rice looks quite dry, add the wine and stir until the wine is absorbed by the rice and the alcohol has evaporated.
- Ladle by Ladle:
Begin adding the hot vegetable stock little by little, stirring frequently. Wait until the liquid is mostly absorbed before adding more. This creates the friction between the rice grains and makes the risotto creamy. It will take 18-20 minutes to reach an “al-dente” texture.
- Prep the greens
Whilst the risotto is cooking, wash and strip the Cavolo Nero leaves from the woody stocks (watch the video to see how I do it 😉). Chop roughly if you are steaming them or leave them whole if blanching. I steamed them for 15 minutes, then further chopped them in smaller pieces.
- Mix everything
When the rice is almost cooked, fold in the chopped cavolo nero, stir the lemon zest and a good squeeze of lemon juice. Add a good knob of butter and melt it through. Add the grated Parmesan, give it a taste and season to perfection with a little sea salt and black pepper.
- Serve and enjoy
You want this hot! Quickly holler for everyone to dinner, dish up your Cavolo Nero Risotto into bowls, garnish with more Parmesan, or herbs and seeds that take your fancy! Lovely!
Pro Tips
- HOW MUCH LIQUID? To help you pour a small amount of liquid every time, I suggest you eyeball three tablespoons and stir every minute and a half. This prevents burning or “flooding” the risotto.
- Do not take your eyes off the risotto! You want to keep stirring and getting that creamy consistency right!
- I found that Carnaroli rice cooks faster than Arborio, but it does keep a good bite!
Preparation time
It takes around 15 minutes to prepare the ingredients. Peel and dice the shallots, strip the Cavolo Nero leaves, grate the Parm and if using, quickly crisp up a little pancetta in a frying pan.
I am being generous here, because I know myself (not always super organised 😉).
cooking time
The risotto takes 18-20 minutes to cook.
Steaming time
Takes 10 minutes to steam the greens, but less if you are blanching them, just 5 minutes and you are done. Drain, chop further then fold in the risotto.
Total time
This means, in less than 45 minutes, an elegant dinner is on your table! Make sure to serve it very hot!
Nutritional benefits
Of course the hero here is the Cavolo Nero, a brassica veggie. It makes this dish such a wholesome nourishing option. Feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with risotto
- This dish is a complete main meal, but you can easily serve it as a side dish with some protein, like tuna or grilled chicken. If that sounds like bliss to you, may I tempt you to accompany it to my lip smacking grilled chicken supreme?
- Salads are a fab option! A green salad such as rocket (or arugula) with shaved fennel and a simple lemon vinaigrette will pair superbly.
- Simply saute or grill a few prawns (shrimp) or scallops and arrange them atop the risotto. Absolute luxe!
- A wedge of lemon on the side is a must and so simple!
- Now, I think crisp pancetta or bacon bits are a match made in heaven with risotto, a little goes a long way with flavors here!
- And if you love bread, spread a little butter and minced garlic on this sourdough toast and scoop your risotto up!
variations and substitutions
- VEGETARIAN: If you want this recipe vegetarian, skip the pancetta cubes and the Parmesan! You may find some Gouda like cheese, or even Cheddars that are suitable for vegetarians, just look at the label.
- VEGAN: For a vegan option, skip the butter, cheese and bacon. You can find salad toppers that are a Parmesan alternative, they are typically a blend of seeds or nuts and herbs.
- You can substitute the shallots with white onions too.
- And if you are avoiding wine, replace it with more stock.
- If you have leftovers, they keep well covered in the fridge for several days, add a little stock when reheating.
Picture this: it’s Tuesday evening, you put on your favorite cooking playlist, grab a glass of that leftover white wine, and create some velvety magic with this gorgeous risotto. Happy cooking, my lovelies! 🌟🍽️
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Risotto rescues FAQ
Absolutely! While Cavolo Nero brings a unique flavor, you can experiment with any kale varieties for a slightly different taste.
Risotto is best enjoyed fresh and hot, but you can prepare it a few hours in advance and reheat it on low heat with a splash of stock.
If you prefer a non-alcoholic option, substitute with more vegetable broth.
I don’t, because they are a little tough. But I keep them, freeze and chop for an amazing canellini beans and cavolo nero soup.
It is very similar to kale, but has spongy dark leaves. I would say the texture is similar to Savoy cabbage, although it has woody stalks that need to be removed before cooking.
It tastes milder and sweeter comparing to Kale or other cabbages.
Cavolo Nero Risotto
Ingredients
- 1 medium shallot finely diced
- 4 medium garlic cloves minced
- 200 g cavolo nero steamed and chopped
- 250 g Carnaroli or Arborio rice (or other risotto rice)
- 3-4 tbsp olive oil (extra virgin)
- 2 tbsp butter (or 25 g)
- 150 ml white wine
- 75 g grated Parmesan
- 1 lemon zest and juice
- Salt and black pepper to taste
- 900 ml of vegetable stock (or 2 stock cubes dissolved in hot water)
Instructions
Prep and Sauté the shallots:
- Peel and chop the shallots finely. In a large frying pan, heat olive oil and butter and sauté the shallot until softened. Take care not to burn it, it needs a gentle heat. It will take around 4-5 minutes until the shallots turn translucent.
Prepare the Stock:
- Boil a kettle and pour over to dissolve the vegetable cubes in a saucepan or a heat resistant jug. Or if you have a liquid stock, just heat it up on the stove and keep it warm.
Add the rice:
- Stir in the rice, ensuring it's well-coated with the oil, and let it toast for two to three minutes taking care not to burn it.
Pour in the wine:
- When the rice looks quite dry, add the wine and stir until the wine is absorbed by the rice and the alcohol has evaporated.
Ladle by Ladle:
- Begin adding the hot vegetable stock little by little, stirring frequently. Wait until the liquid is mostly absorbed before adding more. This creates the friction between the rice grains and makes the risotto creamy.
- Add the garlic mid-way through cooking the rice, by creating a small space in the bottom of the pan to saute the garlic gently. Pour a tablespoon of olive oil and add the minced garlic to sizzle for 30 seconds or so then mix thoroughly with the rice.
- It will take 18-20 minutes to reach an "al-dente" texture.
Prep the greens
- Whilst the risotto is cooking, wash and strip the Cavolo Nero leaves from the woody stocks (watch the video to see how I do it 😉). Chop roughly if you are steaming them or leave them whole if blanching. I steamed them for 10 minutes, then further chopped them in smaller pieces.
Mix everything
- When the rice is almost cooked, fold in the chopped cavolo nero, stir the lemon zest and a good squeeze of lemon juice. Add a good knob of butter and melt it through. Add the grated Parmesan, give it a taste and season to perfection with a little sea salt and black pepper if liked.
Serve and enjoy
- You want this hot! Quickly holler for everyone to dinner, dish up your Cavolo Nero Risotto into bowls, garnish with more Parmesan, bacon bits or herbs and seeds that take your fancy! Lovely!
Video
Notes
