Mushroom Kale Risotto
Ingredients
Roasted Mushrooms
-
16
ounces
Baby bella or Cremini mushrooms
-
1-2
teaspoons
olive oil
-
¼
teaspoon
salt
Risotto
-
5
cups
vegetable broth
-
1
teaspoon
olive oil
-
½
cup
finely diced yellow onion
-
¼
teaspoon
salt
-
3
cloves
garlic
-
1½
cups
Arborio rice
-
1
cup
red wine
-
2
tablespoons
unsalted butter
-
2
cups
torn kale
-
to taste
Parmesan
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F and prepare the mushrooms by removing stems, slicing caps, and tossing them in olive oil and salt before roasting for 20 minutes.
- In a large stock pot, bring the vegetable broth to a boil and then reduce to a simmer.
- In a high-sided skillet or Dutch oven, heat olive oil and sauté the onion until translucent, then add garlic and cook until fragrant.
- Add the Arborio rice and sauté until toasted, then stir in the wine and cook until absorbed.
- Gradually add the simmering vegetable broth, stirring continuously until the rice absorbs the liquid, repeating until 4½ to 5 cups have been added.
- Once the rice reaches the desired consistency, stir in butter, kale, Parmesan, and black pepper, allowing the kale to wilt before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
364
Total fat
7g
Total carbohydrates
60g
Total protein
8g
Sodium
1192mg
Cholesterol
12mg
You might also like