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Mushroom and Kale Risotto

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Ingredients Method Notes

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

Method
 

  1. Heat olive oil in pan over medium to low heat
  2. Add the diced onion and garlic and cook until soft
  3. Add the sliced mushrooms and cook for 1-2 minutes
  4. Add the arborio rice and cook for 1 minute
  5. Add the warm vegetable stock to the pan. Bring this to a boil and then cover and simmer on low for 25-30 minutes
  6. Add the kale to the pan to wilt just before the risotto is done.
  7. Season with salt and black pepper
  8. Turn the heat off and add the nutritional yeast. Stir to combine
  9. 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