How To Make Oyster Mushroom and Kale Risotto
Creamy, flavorful and full of nutrients, this risotto is a perfect family dinner or party dish.
Serves:
Ingredients
- 1 1/2 cups Arborio rice
- 2 cups vegetable or chicken broth
- 2 cups water
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups oyster mushrooms, sliced
- 2 cups kale, chopped
- 1/2 cup white wine
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
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In a pot, heat the broth and water over medium heat.
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In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until fragrant.
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Add the rice and stir until coated with oil.
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Pour in the wine and stir until evaporated.
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Gradually add the broth/water mixture, 1 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
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In another skillet, sauté the mushrooms and kale until tender.
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Once the rice is cooked (about 25 minutes), stir in the mushroom-kale mixture and parmesan cheese.
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Season with salt and pepper to taste.
Nutrition
- Calories : 392kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 10mg
- Sodium : 984mg
- Total Carbohydrates : 73g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 11g
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