Orzo and Kale Risotto Recipe


  • 3 cups, uncooked Original Orzo
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup dry white wine
  • 6 cups chicken, beef or vegetable broth
  • 2 cups baby kale, roughly chopped
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • Heat butter and oil in a large pot over medium. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
  • Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add pasta and 2 cups broth and cook, stirring occasionally until almost all liquid is absorbed.
  • Continue to add broth, stirring occasionally, 1 cup at a time as pasta absorbs liquid.  Add kale with last addition of broth and continue to cook and stir 2 more minutes. 
Add cheese and stir until mixture is creamy. Season with salt and pepper.Serve immediately topped with additional cheese, if desired