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Mushroom and Kale Risotto

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Ingredients
  

  • 1 Cup Arborio Rice
  • 1 tbsp Olive Oil
  • 1/2 Small Red Onion finely diced
  • 4 Cloves Garlic minced
  • 2 Cups Crimini Mushrooms sliced or diced
  • 4 Cups Vegetable Stock warmed
  • 2 Cups Kale Finely Chopped
  • 3 tbsp Nutritional Yeast
  • 1 tbsp Plant-based Butter optional
  • Salt & Pepper to taste

Instructions
 

  • Heat olive oil in pan over medium to low heat
  • Add the diced onion and garlic and cook until soft
  • Add the sliced mushrooms and cook for 1-2 minutes
  • Add the arborio rice and cook for 1 minute
  • Add the warm vegetable stock to the pan. Bring this to a boil and then cover and simmer on low for 25-30 minutes
  • Add the kale to the pan to wilt just before the risotto is done.
  • Season with salt and black pepper
  • Turn the heat off and add the nutritional yeast. Stir to combine
  • If you are using the vegan butter add this now and stir it in

Notes

If needed add 1/4 cup additional stock at a time if the rice is not tender