Mushroom & Kale Risotto
Recipe: #25682
February 19, 2017
Categories: Side Dishes, Kale, Mushrooms, Onions, Italian, Sunday Dinner, Gluten-Free Low Fat, No Eggs, Vegetarian, Wine, Kosher Dairy, more
"Mushrooms are high in selenium, a mineral that helps thyroid function and is also responsible for strong, shiny hair. From Fifty Shades of Kale."
Ingredients
Nutritional
- Serving Size: 1 (481.8 g)
- Calories 428.6
- Total Fat - 23.2 g
- Saturated Fat - 8.9 g
- Cholesterol - 56.4 mg
- Sodium - 1953.4 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 5.7 g
- Sugars - 7.6 g
- Protein - 21.1 g
- Calcium - 232.5 mg
- Iron - 2.3 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat a large skillet over medium heat and add the olive oil.
Step 2
Add the mushrooms, onion, garlic, kale, thyme and salt.
Step 3
Cook for 6-8 minutes, stirring often, until the mushrooms give off their liquid and the onion starts to soften.
Step 4
Add the rice and cook 1 minute more, stirring once or twice.
Step 5
Add the wine and cook for 1-2 minutes, stirring continuously, until the liquid is completely absorbed.
Step 6
Add 1/2 cup of the broth and cook at a hearty simmer until the broth is absorbed.
Step 7
Continue to add 1/2 cup amounts of the broth as the rice cooks, for a total of about 30 minutes, until the rice is softened but still al dente.
Step 8
Stir in half of the cheese and butter.
Step 9
Sprinkle with the black pepper.
Step 10
Serve immediately with the remaining cheese.
Tips
No special items needed.