"I love a risotto. It is something that I had never tried until I was in my twenties. I had never been a fan of the texture of rice pudding so i assumed that I wouldn't like risotto. How wrong was I? Risotto is up there among my favourite meals, and mushroom risotto being my favourite flavour, definitely my favourite vegetarian meal.
This recipe is super easy and packed with flavour."
Mushroom and Kale Risotto
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 3/4
Recipe Card
ingredients
- 2/3 cup chopped chestnut mushrooms
- 2/3 cup chopped shiitake mushrooms
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 heaping cup arborio rice
- 1/2 cup white wine
- 3 cups vegetable stock
- 2 handfuls chopped kale
- 1/4 cup grated Parmesan
- Olive Oil
- Salt
- Black pepper
Method
Step 1
Heat a cast iron pan on the stove over medium heat. Pour in a splash of olive oil and sauté the onion for 2-3 minutes. Add the garlic and stir, cook for 1 minute. Add the rice, stirring for a couple of minutes. Once the edges start to become translucent, pour in the wine and cook until it evaporates. Add vegetable stock a little at a time, stirring continuously. Cook until the liquid is gone.
Step 2
While the rice cooks, pour a little olive oil in a frying pan over medium heat. Sauté mushrooms until browned, then add kale and cook until dark green.
Step 3
Add grated Parmesan to the rice, then top with kale and mushrooms.