Mushroom, Kale & White Bean Risotto (Vegetarian)

Gather Ingredients

• Arborio rice. For risotto, you need a special type of high-starch, short-grain rice, such as Arborio. Its starch content is what creates the dish’s creaminess.
• Mushrooms. I love a mix of portobello and white button mushrooms.
• Herbs. Fresh rosemary and oregano are unbeatable, but feel free to sub in dried. The general ratio is one tablespoon fresh to one teaspoon of dried.
• Cavolo nero. Aka Lacinato, Italian or Tuscan kale. You can swap out for another dark leafy green, like spinach or silverbeet.
• Canned white beans. Cannellini or butter beans both work. A 400g can yields about 1 ½ cooked cups of beans, so a little over ⅓ cup per serve. If you want to oomph the protein up further, simply add another can.
• Parmesan cheese and butter. To amplify the creaminess and make it taste that much better. You could sub in a vegan-friendly butter or cheese, or just skip altogether.

You’ll also need the basics: olive oil to fry; onions and garlic for foundational flavour; vegetable stock to cook the rice (feel free to sub for chicken stock, but it’ll no longer be vegetarian-friendly); and salt and pepper to season it all to perfection.

Kitchen Tips

All right listen up – risotto can be notoriously temperamental, BUT, with the right approach and attention to detail, anyone can master it, first time even! Here are my tried-and-tested tips:

• Do not pre-wash the rice, I repeat. Unlike usual rice handling advice, washing arborio rice removes much of the starch needed for that creamy, dreamy consistency.
• Briefly toast the rice. This creates a protective layer around the grain, preventing the immediate release of starches (and the risk of a clumpy texture down the track – boo!).
• Warm the stock. Really important so your cooking time doesn’t drag out. Warmed stock means quicker absorption and a steadier temperature. I like to heat it in a small pot next to the risotto pan and add it in ladle-by-ladle.
• Keep a mindful eye as you stir, stir, stir. Perhaps the most intimidating part of risotto is that it’s not the kind of dish you can turn your back on. A little love is needed to stir the rice until cooked – this doesn’t need to be constant, but it does need to be frequent. Pour yourself a glass of wine (or kombucha) and enjoy the mindful activity.
• Overestimate, don’t under estimate the stock. Risotto recipes typically call for a stock-to-rice ratio of 3-4:1. The addition of kale here means you’ll need more stock as it wilts, so I’ve gone for a 4-5:1 ratio. Generally, factors like pan size and type of stovetop can all impact the rate at which stock is absorbed and evaporated – so you’re better to have more in reserve.

How to tell when your rice is done? Taste it. The rice grain should be cooked tender, but with a slight bite. This is known as al dente, an Italian term for food cooked firm to the bite.

Plate Up

Risotto is best served immediately. If left to sit, it can continue to absorb liquid, becoming overly thick or dry – blegh! If you need to wait a bit before serving, add a smidge more broth to bring it back to a creamy consistency.

As for the best way to store this cannellini bean risotto? Transfer it to an airtight container and refrigerate – it’ll last up to 3-4 days. When reheating, you may need to add a splash of broth or water, as above.