Ingredients
- 4 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms (assorted mushrooms, chopped, 1/2 lb)
- 1 small yellow onion (OR 2 leeks, white part only, chopped)
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme or rosemary
- 1/2 teaspoon sea salt
- 200 grams dry short grain rice (risotto rice, such as Arborio, Carnaroli or Vialone Nano, dry 1 cup)
- 1 cup dry white wine
- 5 ounces kale, trimmed and thinly sliced (about 5 cups)
- 1/2 cup grated Parmesan cheese (or shaved)
- 1 tablespoon unsalted butter
- 1/4 teaspoon cracked black pepper
How to Make
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Step 1: Heat a large skillet over medium heat and add the olive oil.
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Step 2: Add the mushrooms, onion, garlic, kale, thyme and salt.
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Step 3: Cook for 6-8 minutes, stirring often, until the mushrooms give off their liquid and the onion starts to soften.
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Step 4: Add the rice and cook 1 minute more, stirring once or twice.
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Step 5: Add the wine and cook for 1-2 minutes, stirring continuously, until the liquid is completely absorbed.
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Step 6: Add 1/2 cup of the broth and cook at a hearty simmer until the broth is absorbed.
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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.
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Step 8: Stir in half of the cheese and butter.
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Step 9: Sprinkle with the black pepper.
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Step 10: Serve immediately with the remaining cheese.
We hope you enjoy this recipe!
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