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–+ servings

Mushroom, Kale & White Bean Risotto (Vegetarian)

Author Danijela Armitage
Prep Time: 10 minutes
Cook Time: 35 minutes
Serving Size: 4
Rating:
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Ingredients:  

  • 2 Tbsp olive oil
  • 400 g mixed mushrooms (portobello and white button)
  • 1 brown onion
  • 2 cloves of garlic
  • 1 cup arborio rice
  • 1 Tbsp fresh rosemary needles
  • 1 Tbsp fresh thyme leaves
  • 1.25 litres of vegetable stock
  • 1 400g canned white beans, e.g. cannellini or butter beans
  • A small bunch of cavolo nero (around two leaves per person)
  • 1 Tbsp butter (or more to taste)
  • ⅓ cup parmesan cheese, grated (or more to taste)
  • Salt and pepper, to taste

Method:

Prep the ingredients

  • Tear kale leaves off woody stem and shred leaves. Keep leaves aside and discard stem. Finely chop kale.
    Peel and dice onion. Finely dice garlic. Finely chop herbs.
    Slice or dice mushrooms.
  • Add stock to a small stovetop pot and gently heat. Keep warm.

Make the risotto

  • Add 1 Tbsp olive oil to a large deep fry-pan. Sauté mushrooms over a medium heat for 8 minutes or until softened and shrunken. Remove mushrooms from the pan and keep aside.
  • In the same pan add the second measure of olive oil, and sauté onions and garlic with a pinch of salt for five minutes over a medium-low heat, or until the onion has softened.
  • Add rice and herbs to the pan and sauté for a minute to just so ever lightly toast the rice (how good does it smell right now?!).
  • Add ½ cup of stock, stirring frequently until the stock absorbs. Continue to add the stock in increments, ½ cup at a time, and stir until absorbed before adding more. The heat should be a medium simmer.
  • When the risotto is nearly cooked, add the kale (this was around the 20 minute mark for me). Let the kale wilt - it will soak up stock, so add splash more. Cook for another 10 minutes or until the rice is al-dente - tender to the bite, but not mushy.
    You might need all the stock, or you may have some leftover (the amount used can be impacted by pan size, types of stove (electrical, gas), heat distribution etc.) It's best to have more, not less, handy so you can cook your rice to perfection.
    Tip: if it feels like your cooking time is dragging out, the heat might be too low!
  • Drain beans and rinse. Drain and discard any water that has been released from the mushrooms.
  • Mix into risotto the mushrooms, beans, butter and parmesan cheese. Season to taste with salt and pepper.