Mushroom Kale Risotto
This mushroom kale risotto can be made vegan or add cheese & butter. To get the best result use warm broth and high heat as the rice absorbs the broth.
Ingredients
- 2 Cups Arborio rice
- 1/4 Whole Red Onion diced
- 2 Cloves Garlic minced
- 1 1/2 Tbsp Olive Oil divided
- 4 Cups Vegetable or Chicken Stock
- 1 Tsp Salt
- 2 Tsp Pepper
- 2 Tsp Oregano
- 1/4 Cup Parmesan cheese
- 1 Tbsp Butter optional
- 1 Bunch Kale rough chop
- 2 Pints Bella Mushrooms
Instructions
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Begin by heating 1/2 tbsp of the oil in a pot. Once warm, add the red onion and spices - cook for 2 - 3 minutes. Next, add in the garlic, mushrooms and kale and cook until the water is out of the mushrooms and the kale is wilted. Set aside.
Heat the stock in a pot and simmer.
Begin by heating the oil in a pot. soften for 3 - 4 minutes. Next, add the arborio rice and toast for 2 minutes stirring frequently.
Begin adding the stock to the rice and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually. You may need more than 4 cups of stock but you are adding stock until the rice looks creamy. Next, add back in the mushroom kale mixture and mix well. Finish, add Parmesan and a tbsp of butter if not making a vegan version.
Serve and enjoy!