Get an extra-dose of kale in this lunch box-friendly recipe!
Risotto, spinach and kale cakes with parmesan
- 1/2 cup (125 ml) arborio rice
- 1 Tbsp (15 ml) butter
- 1/4 cup (60 ml) chopped onion
- 3 cloves garlic, minced
- 1 cup (250 ml) chopped kale, fresh or frozen
- 1 cup (250 ml) chopped spinach, fresh or frozen
- 1/2 cup (125 ml) grated Parmesan cheese
- 2 eggs
Preheat the oven to 400°F (200°C). Using a nonstick spray, grease a muffin tin.
Cook the arborio rice according to the package directions. If you’re using fresh greens, wash and remove any tough stems then chop. If your greens are frozen, thaw them for a few minutes and squeeze out any liquid.
Meanwhile, in a small frying pan, melt the butter over medium heat. Add the onion and garlic. Sauté for 2 to 3 minutes, or until the onion is translucent. Add the kale and spinach and sauté for about 5 minutes. Transfer this mixture to a food processor and pulse until finely chopped.
Transfer to a medium-size bowl and add the rice and cheese. Beat the eggs and then add to the rice. Stir to combine.
Pour the mixture into the prepared muffin tin, leaving about
1 inch (2.5 cm) space at the top. Place in the oven and bake
for 18 to 20 minutes, or until the egg is set and the edges are golden brown.
Allow to cool for a few minutes. Loosen the edges with a knife and turn the cakes onto a plate. Store in an airtight container in the refrigerator for up to 4 days.
Prep time: 30 minutes Total time: 1 hour Makes: about 8
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