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mushroom-kale-risotto-recipe

Mushroom Kale Risotto

A hearty and delicious vegan risotto with mushrooms and kale.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 tablespoon Olive oil
  • 1 cup Chopped onions
  • 2 cloves Garlic, minced
  • 2 cups Sliced mushrooms
  • 4 cups Vegetable broth
  • 2 cups Chopped kale
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large skillet over medium heat.
  2. 2. Add the onions and garlic, and sauté until translucent.
  3. 3. Add the mushrooms and cook until they release their moisture.
  4. 4. Stir in the Arborio rice and cook for 1-2 minutes, until lightly toasted.
  5. 5. Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  6. 6. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  7. 7. Stir in the chopped kale and cook until wilted.
  8. 8. Season with salt and pepper to taste, and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 2mg

Keywords

Risotto, Vegan
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