- 1 sweet onion
- 2 teaspoon minced garlic
- 1 pinch lemon pepper
- 1 pinch sea salt
- 1/ 4 teaspoon dill
- 1 1/ 2 cups arborio rice
- 4 cups mushroom broth
- 1/ 4 cup nutritional yeast
- 3 cups red kale, roughly torn
- 2 cups sliced marinated beets
- 1/ 2 cup sliced shiitake mushrooms
- 12 grape tomatoes, quartered
- 1 tablespoon balsamic vineagar
- 2 tablespoons extra virgin olive oil
Sauté onion and garlic on medium heat until the onion is soft and translucent (I prefer using a very large saucepan but a pot works just fine).
Add the lemon pepper, sea salt, dill, and rice. Let the rice toast for 3-5 minutes, and make sure the seasonings are mixed in well.
Gradually stir in mushroom broth, letting the rice absorb the liquid one cup at a time before adding more. Mix in the yeast after the first addition of broth. Cook for a total of 25-30 minutes, stirring frequently, until the rice is soft and has a chewy texture.
Meanwhile in a separate pan, sauté the kale, beets, mushrooms, and grape tomatoes in a splash of balsamic and olive oil on medium heat, 5-10 minutes or until they reach the desired tenderness.
Add the vegetables the finished risotto and imagine yourself wandering through a wintry woodland, picking mushrooms as you enjoy your meal! Optional: For some extra crunch and flavor, leave the kale raw instead of cooking it, simply adding it to the top of your dish.