Winter Forest Risotto with Kale, Beets and Mushrooms
"A hearty and richly-colored risotto that puts me in the mind of a winter forest with its mushrooms and beets...the nutritional yeast and the mushroom broth combine to give the risotto a very earthy, umami character. You'd never know there's no cheese in there!"
-- @monagathersmushrooms


Prep time 10mins
Cook time 30mins
Serves or Makes: 4


  • 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


  • Step 1

    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).

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.