Kale & quinoa risotto with feta and toasted hazelnuts
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and feels so much more impressive than it actually is. I love combining quinoa with risotto rice for extra protein and texture, plus the kale adds a wonderful earthiness and is packed with iron and antioxidants. The creamy arborio rice base gets enriched with salty feta and topped with toasted hazelnuts for a satisfying crunch. It's the kind of comforting, nourishing meal that makes you feel like you've done something really good for yourself, without any fuss in the kitchen.
Ella x
Ingredients
- 1 tbspolive oil
- 1onion(finely chopped)
- 2celery(finely chopped)
- 2 clove/sgarlic clove(garlic, finely chopped)
- 1 litre/svegetable stock
- 150 gramsarborio risotto rice
- 100 gramsquinoa(well rinsed)
- 4 tbsphazelnuts(roughly chopped)
- 150 gramskale(whole leaf kale or cavolo nero, finely shredded)
- 75 gramsfrozen essential petits pois
- 20 gramschives(chopped)
- ½unwaxed lemon(zest and juice)
- 75 gramsfeta(crumbled)
Detail level
Instructions
- 1
Heat the oil in a large saucepan and cook the onion, celery and garlic over a medium heat for 5 minutes, until softened. Meanwhile, warm the stock in a separate saucepan.
- 2
Stir the rice and quinoa into the onion pan and cook for 2 minutes more. Add about a quarter of the stock and stir until absorbed. Continue gradually adding the stock until the rice is almost cooked through and a quarter of the stock remains.
- 3
Meanwhile, toast the hazelnuts in a small frying pan for 3-5 minutes, shaking the pan regularly, until the nuts are golden.
- 4
Add the kale, peas and remaining stock to the pan and cook for 5 minutes more until the grains and kale are tender. Stir in the chives, lemon zest and juice and season to taste. Divide between shallow bowls and scatter over the feta and toasted hazelnuts.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.