Quick Kale & Mushroom Risotto
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion
- 250 g wild mushrooms a mix of chestnut and wild is nice, finely chopped
- 300 g short grain rice or risotto rice
- 200 g curly kale or cavolo nero
- 150 ml white wine
- 500 ml vegetable stock
- 40 g almonds toasted
- 1 good handful flat leaf parsley
- sea salt
- ground black pepper
Equipment
Chopping board
Chopping knife
Frying pan with lid
Wooden spoon
Measuring jug
Instructions
- Peel and finely chop the onion and finely chop the mushrooms.
- Remove the leaves from the stems and roughly chop the kale.
- 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.
- Add the mushrooms, increase the heat and fry for 8–10 minutes until golden and all the moisture has evaporated.
- Add the rice and kale, season and stir well for a minute or 2.
- 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.
- While the risotto cooks, roughly chop the almonds and parsley.
- Once cooked, scatter with the almonds and parsley. If needed, stir through a little extra hot stock or boiling water to loosen it slightly.
- Serve straight away.
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.
Nutrition
Calories: 322kcal