---
title: Winter Risotto with Kale, Fennel Seed, and Parmesan
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/winter-risotto-with-kale-fennel-seed-and-parmesan-5658d6bb79a23c57778b4567
servings: 4
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Hard
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
  - Comfort Food
  - Seasonal
rating: 3.5
rating_count: 689
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Earthy kale pairs with nutty Parmesan and subtle fennel seed
  - theme: Comfort
    text: Ultimate cold-weather dish perfect for cozy winter nights
image: "https://images.recipes.furrysalamander.com/winter-risotto-with-kale-fennel-seed-and-parmesan.avif"
---
In a #medium pot{}, heat @veggie stock concentrate{1%tbsp} and 3 cups water over low heat. Keep warm.

Halve, peel, and thinly slice @yellow onion{1}. Remove and discard the ribs and stems from @kale{1%bunch}, then thinly slice the leaves. Chop @parsley{1%small bunch}, reserving a few leaves for garnish. Roughly chop @walnuts{½%cup} and @almonds{¼%cup}. Mince @garlic{2%cloves}.

Heat a #large pan{} over medium heat. Add the walnuts and cook, tossing, ~{2%minutes} until toasted and fragrant. Transfer to a plate. Add @fennel seeds{1%tbsp} to the pan and toast ~{1%minute} until fragrant. Set aside.

Wipe pan clean and heat 1 tbsp @olive oil{2%tbsp} over medium-high heat. Add onion and garlic, cooking and tossing ~{2%minutes} until just softened. Season with salt and pepper. Add @Arborio rice{1 ½%cups}, toss to coat in oil, and cook ~{2%minutes} until translucent.

Reduce heat to medium-low. In ¼ cup increments, add the warm stock to the pan, stirring frequently until each addition is absorbed by the rice. Continue this process until the rice is almost al dente and a loose, creamy sauce has formed, ~{25%minutes}.

When about ½ cup stock remains, add the kale, chopped parsley, and fennel seeds to the risotto. Continue to cook until all the stock is absorbed, the kale is tender, and the rice is al dente.

Remove pan from heat and stir in @Parmesan cheese{½%cup}, 2 tbsp @butter{2%tbsp}, and @sour cream{2%tbsp}. Taste and season with salt and pepper. Serve sprinkled with the chopped walnuts, almonds, and reserved parsley leaves.