Chicken and Kale Risotto

Jessica Dayon


This recipe is from Tyler Florence's Start Fresh cookbook. The first time I made it, my whole family loved it! I have made it lots of times since then and I have slightly edited it to increase some of the ingredients- just my personal preference.

I also make this for my baby- I just purée it in a blender until smooth.


★★★★★ 1 vote

10 Min
50 Min


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  • 2
    boneless skinless chicken breasts
  • 5-6
    kale leaves, chopped
  • 1
    onion, chopped
  • 4
    slices bacon, chopped
  • ·
    olive oil
  • ·
    kosher salt and pepper
  • 3 Tbsp
    pine nuts
  • 4 c
    chicken broth
  • 1 c
    arborio rice

How to Make Chicken and Kale Risotto


  1. Preheat oven to 350F.
  2. Line a baking tray with foil and put the chicken breasts and the sliced bacon on it. Drizzle the with olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
  3. Then take the tray out and add kale, onion, and pine nuts. Put the tray back in the oven and bake for 15-20 minutes longer, or until the chicken is cooked.
  4. Meanwhile, bring broth to a simmer and keep warm. In a large pan, add 2 tablespoons olive oil and the rice. Cook over medium heat, stirring occasionally, until opaque, about 2-3 minutes. Add 1/2 cup broth to the rice and cook stirring constantly until the broth is absorbed. Continue doing this until all of the broth is gone.
  5. When the chicken is finished, chop the breasts into bite-sized chunks and add them to the finished rice. Add the rest of the ingredients from the baking tray to the rice as well and stir to combine. Serve right away.

Printable Recipe Card

About Chicken and Kale Risotto

Course/Dish: Chicken
Other Tags: For Kids, Healthy

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