Plant-Based Deliciousness

Risotto with Mushrooms and Kale

I love the idea of supporting small, local farms. So, with that in mind, we recently began subscribing to regular delivery of CSA boxes. Our first box arrived last week and in it was an ingredient I was unfamiliar with – red Russian kale. This variety looks and cooks like regular kale but the flavor is less bitter, so it’s even tasty raw in a salad. I did use the Russian kale in this risotto but also think whichever variety you have on hand would work fine.

Some say risotto is a fussy and complicated dish to make well but I disagree. The trick is to not get in a hurry. When you pour in the broth towards the end, don’t rush it! Too much liquid at once will result in a sloppy mess but a more gradual approach, allowing the broth plenty of time to absorb into the rice will yield a delicious meal you’ll be proud to serve anytime.

For a simple salad: toss 3 cups kale with a touch of olive oil, lemon juice, salt, pepper, and Parmesan cheese. Allow to sit at room temp. while you make the risotto.

Risotto with Mushrooms and Kale

1 1/2 T butter

4 cups vegetable broth

1 cup cremini mushrooms, stems removed & chopped

2 cups kale, stems removed & rough chopped

1 T shallot, minced

1/4 tsp. sea salt

3/4 cup Arborio rice

1/3 cup white wine

1/3 cup Parmesan cheese, shredded

salt & pepper, to taste

 

Melt butter a large skillet over medium heat. Add mushrooms, kale, and salt. Cook, stirring frequently, 3-5 minutes or until softened and fragrant.

Stir in the minced shallot and rice; cook an additional 1-2 minutes.

Add white wine and gently stir until majority of liquid is reduced.

Gradually add broth, 1/4 cup at a time, stirring until absorbed after each addition.

Remove from heat and stir in the Parmesan cheese. Adjust seasoning to taste.

Let stand a few minutes before serving warm.

 

Risotto with Mushrooms and Kale
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1½ T butter
  • 4 cups vegetable broth
  • 1 cup cremini mushrooms, stems removed & chopped
  • 2 cups kale, stems removed & rough chopped
  • 1 T shallot, minced
  • ¼ tsp. sea salt
  • ¾ cup Arborio rice
  • ⅓ cup white wine
  • ⅓ cup Parmesan cheese, shredded
  • salt & pepper, to taste
Instructions
  1. Melt butter a large skillet over medium heat. Add mushrooms, kale, and salt. Cook, stirring frequently, 3-5 minutes or until softened and fragrant.
  2. Stir in the minced shallot and rice; cook an additional 1-2 minutes.
  3. Add white wine and gently stir until majority of liquid is reduced.
  4. Gradually add broth, ¼ cup at a time, stirring until absorbed after each addition.
  5. Remove from heat and stir in the Parmesan cheese. Adjust seasoning to taste.
  6. Let stand a few minutes before serving warm.



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