Ingredients
- 3 tbsp 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 tbsp. of butter in a large deep skillet or dutch oven over medium-high heat.
- Add chopped onion and sauté for 3-4minutes, 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 tbsp of butter, add garlic and chopped mushrooms. Sauté 1 minute.
- 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!
Nutrition
Serving: 6g | Calories: 254kcal | Carbohydrates: 47g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 785mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2643IU | Vitamin C: 23mg | Calcium: 178mg | Iron: 3mg