Black Trumpet Mushroom Risotto with Kale
A rich and creamy black trumpet risotto with kale, made with simple and foraged ingredients that has a deep, earthy flavor. This vegetarian risotto is comforting, balanced, and perfect for a cozy meal at home.
Ingredients
- 3 tablespoons Butter
- 1 cup onion, chopped
- 1½ cups Rice, uncooked arborio
- 3 cloves garlic, minced
- 1½ cups Black Trumpet Mushrooms, chopped
- ½ cup white wine
- 4 cups vegetable broth
- 2 cups Kale, chopped
- ½ cup Parmesan cheese, shredded
- Salt and Pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large deep skillet or dutch oven over medium-high heat.
- Add chopped onion and sauté for 3-4 minutes, or until onion is translucent.
- Add rice and sauté about 1 minute. Then add wine. Cook stirring continuously so rice does not stick and until liquid is absorbed.
- Pushing rice to side, melt remainder 1 tablespoon of butter, add garlic and chopped mushrooms. Sauté until garlic becomes aromatic, about 10 seconds.
- Add 1 cup of broth and bring to a simmer. Stir frequently so the rice does not stick and until liquid is almost gone. Then another cup of broth, stir. Repeat this method adding one cup at a time, until all the broth has been added and rice is cooked. This will take about 18-20 minutes.
- Add chopped kale to the risotto and allow to for about 2 minutes, stirring continuously. Stir in Parmesan. Add salt and pepper to taste.
- Serve and Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 6gCalories: 254kcalCarbohydrates: 47gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 785mgPotassium: 255mgFiber: 3gSugar: 3gVitamin A: 2643IUVitamin C: 23mgCalcium: 178mgIron: 3mg
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