Kale and Pea Spring Risotto

Courtesy of: Dr. Praeger's
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Servings: 4
Cook: 30 minutes
Total Time:


Often the first vegetables to push their heads above the once frozen soil of a garden, peas are a symbol of a new spring. They represent rebirth and are the start of a promising growing season. Get those new days started off right with this wonderful recipe for Kale and Spring Pea Risotto.


  • 1 box (10 oz.) Dr. Praeger's Kale Burgers
  • 32 oz. vegetable broth
  • 1 tbsp. olive or vegetable oil
  • 1/2 cup chopped onion
  • 3/4 cup Arborio (risotto) rice
  • 1/2 cup frozen peas
  • 1 tbsp. unsalted butter
  • 1/4 cup grated parmesan cheese


  1. Remove Dr. Praeger's Kale Burgers from box and place on counter to defrost.
  2. Heat broth in 2-quart saucepan over high heat until it simmers. Reduce heat to low and cover.
  3. Heat oil in 3-quart saucepan over medium heat. Add onion and still occasionally for 5 minutes or until tender.
  4. Add rice.
  5. Stir frequently until rice becomes translucent. (2 minutes)
  6. Stir in hot broth, 1/2 cup at a time. Stir frequently until broth is absorbed and 1/2 cup of broth remains. (15 minutes).
  7. Add Dr. Praeger's Kale Burgers, peas, and remaining broth. Stir frequently for about 5 minutes or until broth is absorbed and rice is creamy.
  8. Stir in 1 tablespoon unsalted butter and 1/2 cup grated Parmesan cheese.
  9. Season with salt and pepper to taste. Serve immediately.