Quick Kale & Mushroom Risotto
Donal's Notes
This risotto method does not require you to be chained to the hob – instead the liquid is added all at once meaning less fuss! Choose an interesting mix of mushrooms for this one-pan wonder to add deep flavour and texture. This dish makes an ideal lunchbox filler for the next day.
Chopping board
Chopping knife
Frying pan with lid
Wooden spoon
Measuring jug
Instructions
1
Peel and finely chop the onion and finely chop the mushrooms.
2
Remove the leaves from the stems and roughly chop the kale.
3
Heat the oil in a large frying pan and fry the onion along with a pinch of salt for 5 minutes over a medium heat until softened.
4
Add the mushrooms, increase the heat and fry for 8–10 minutes until golden and all the moisture has evaporated.
5
Add the rice and kale, season and stir well for a minute or 2.
6
Add the wine and bubble for 5 minutes before adding the stock. Bring to the boil then reduce the heat and simmer, covered with a lid, over a low heat for 15–20 minutes, stirring every now and then, until the rice is al dente.
7
While the risotto cooks, roughly chop the almonds and parsley.
8
Once cooked, scatter with the almonds and parsley. If needed, stir through a little extra hot stock or boiling water to loosen it slightly.
9
Serve straight away.
