Garlic Shrimp & Kale Risotto

Garlic Shrimp & Kale Risotto

If you have not made your own risotto, I recommend you give it a try!  Risotto is one of my favourite dishes and it is not complicated to make but does require patience. This is a different spin on the D’Ambrosio family risotto.  Feel free to let me know your risotto is enjoyed when you are hosting your next dinner party.


Prep time: 20 minutes

Cook time: 40 minutes

Serving: 6



4 cups of vegetable stock

2 Tbsp olive oil

1 cup of Arborio rice

2-3 cloves of garlic, minced

1/2 medium onion, chopped

1 celery stalk, chopped

1 red pepper, chopped

1 cup mushrooms, sliced

½ cup white wine

2 cups shrimp (I purchased pre-cooked)

1 cup kale, chopped into bite-size pieces

1 tsp dried oregano

½ cup parmesan cheese



Bring 4 cups of vegetable stock to boil in a pan, then reduce heat and simmer on low heat.
  2. Heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes)
  3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes
  4. Add white wine to vegetables and rice.
  5. Add oregano.
  6. Gradually add vegetable stock, ONE ladleful at a time.
  7. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for 20 minutes, medium heat until all liquid is absorbed & creamy.
  8. Add shrimp and kale 5 minutes before the end of cooking and season and stir to combine ingredients.
  9. Remove risotto from heat and stir in half of the parmesan cheese.
  10. Transfer to serving plates, add remaining cheese and garnish with parsley.