Mushroom & Kale Risotto
February 19, 2017
"Mushrooms are high in selenium, a mineral that helps thyroid function and is also responsible for strong, shiny hair. From Fifty Shades of Kale."
- 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
Heat a large skillet over medium heat and add the olive oil.
Add the mushrooms, onion, garlic, kale, thyme and salt.
Cook for 6-8 minutes, stirring often, until the mushrooms give off their liquid and the onion starts to soften.
Add the rice and cook 1 minute more, stirring once or twice.
Add the wine and cook for 1-2 minutes, stirring continuously, until the liquid is completely absorbed.
Add 1/2 cup of the broth and cook at a hearty simmer until the broth is absorbed.
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.
Stir in half of the cheese and butter.
Sprinkle with the black pepper.
Serve immediately with the remaining cheese.
Tips & Variations
No special items needed.