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Year 11 Chorizo and Kale Risotto
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Nikki Phillips
By Nikki Phillips

Year 11 Chorizo and Kale Risotto

Instructions
made in pairs
Updated at: Wed, 15 Apr 2026 04:56:40 GMT

Nutrition balance score

Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
92
High

Nutrition per serving

Calories1554.5 kcal (78%)
Total Fat80 g (114%)
Carbs153.7 g (59%)
Sugars7.5 g (8%)
Protein53.5 g (107%)
Sodium3301.3 mg (165%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 3/4 cups chicken broth/stock
1 ¾ cupschicken broth
1 tbsp tomato paste
1 Tbsptomato paste
1 cups tomato passata
1 cupstomato passata
1 tsp olive oil
1 tspolive oil
175g chorizo , some sliced and the remainder finely chopped
175gchorizo
some sliced and the remainder finely chopped
1/2 onion , finely chopped
0.5onion
finely chopped
1 tsp garlic minced
1 tspgarlic
minced
3/4 cups arborio rice
¾ cupsarborio rice
2 1/2 cups kale leaves , removed from stalk, torn into bite size pieces (packed)
2 ½ cupskale leaves
removed from stalk, torn into bite size pieces, packed
2 tbsp butter
2 Tbspbutter
¼ cup parmesan cheese
¼ cupparmesan cheese

Instructions

No instructions yet

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