Risotto with kale and turkey


Ingredients (for 2 portions)

  • Brown rice (100 g of dry product)
  • Kale (2 handfuls)
  • Turkey breast meat (200 g)
  • Garlic (1 clove)
  • Onion (1 piece)
  • Cherry tomatoes (200g)
  • Olive oil (1 teaspoon)
  • Suggested spices: turmeric, salt, pepper


  1. Cut the turkey breast into small pieces and stew in a little olive oil (preferably using a tall pot).
  2. Dice the onion, chop the garlic and add to the meat pot.
  3. When the onion is translucent, add the rice. After 1-2 minutes, add water (so that there is a little more than rice) and cook everything for about 15 minutes (stir occasionally).
  4. After about 15 minutes, add the kale with no hard parts and spices.
  5. Serve the finished risotto with cherry tomatoes.

Nutritional value

  • Energy: 275 kcal
  • Protein: 24g
  • Carbohydrates: 31.2g
  • Fat: 4.5g
  • Dietary Fiber: 6.4g

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