---
title: "Winter Risotto with Kale, Fennel Seed, and Parmesan"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/winter-risotto-with-kale-fennel-seed-and-parmesan-5658d6bb79a23c57778b4567
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: hard
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
rating: 3.5
rating_count: 689
source_chef: Recipe Development Team
nutrition:
  calories: 660
  protein: 18
  fat: 35
  saturated fat: 14
  carbohydrates: 73
  sugar: 4
  fiber: 5
  sodium: 584
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/Veggie/winter-risotto-with-kale-fennel-seed-and-parmesan.avif"
---

Heat the stock: In a #medium pot{}, heat @veggie stock concentrate{4%unit} and @water{3%cup} over low heat, stirring occasionally, until warm.

Prep the ingredients: Halve, peel, and thinly slice @yellow onion{2%unit}. Remove and discard ribs and stems from @kale{8%ounce}, then thinly slice the leaves. Chop @parsley{½%ounce}, reserving a few leaves for garnish. Roughly chop @walnuts{2%ounce} and @almonds{2%ounce}. Mince or grate @garlic{4%clove}.

Optional step: In a #large pan over medium heat, add the walnuts and cook, tossing, until toasted and fragrant ~{3%minutes}. Repeat with @fennel seeds{} and set aside.

Start the risotto: Heat 1 tablespoon @olive oil{2%tbsp} in the large pan over medium-high heat. Add the onion and garlic and cook, tossing, until softened ~{3%minutes}. Season with salt and pepper. Add @arborio rice{1.5%cup}, toss to coat in the oil, and cook until the rice is translucent ~{2%minutes}.

Reduce heat to medium-low. In ¼ cup increments, add the warm stock to the pan and stir constantly until the liquid is absorbed. Continue this process until the rice is almost al dente and a loose, creamy sauce has formed, about ~{30%minutes}.

Add the greens: When about ½ cup stock is left, add the kale, parsley, and fennel seeds to the risotto. Continue to cook, stirring, until all stock is absorbed, the kale is tender, and the rice is al dente ~{5%minutes}.

Finish: Remove the pan from the heat and stir in @Parmesan cheese{2%ounce}, @butter{4%tbsp}, and @sour cream{2%ounce}. Taste and season with salt and pepper. Serve sprinkled with the walnuts and reserved parsley leaves. Enjoy!