Large skillet filled with mushroom risotto
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5 from 1 vote

Mushroom Kale Risotto

Creamy risotto is paired with roasted mushrooms and a handful of flavorful ingredients in this crowd pleasing dinner recipe.
Prep Time10 mins
Cook Time40 mins
Mushroom Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Vegetarian
Servings: 5 servings
Calories: 364kcal
Author: Cassidy Reeser, RDN, LDN

Ingredients

  • 5 cups vegetable broth reduced sodium
  • 1 teaspoon olive oil
  • 1/2 cup finely diced yellow onion
  • 1/4 teaspoon salt
  • 3 cloves garlic minced
  • 1 and 1/2 cups Arborio rice
  • 1 cup red wine
  • 2 tablespoons unsalted butter
  • 2 cups torn kale stems removed
  • Parmesan to taste
  • black pepper to taste

Oven Roasted Mushrooms

  • 16 ounces Baby bella or Cremini mushrooms
  • 1-2 teaspoons olive oil
  • 1/4 teaspoon salt

Instructions

Mushrooms

  • Preheat oven to 400 F.
  • Remove stems from the mushrooms. Slice caps into thirds. Toss the mushrooms in enough olive oil to coat and sprinkle with salt.
  • Layer evenly on a parchment paper lined baking sheet. Roast in the oven at 400 degrees F for 20 minutes. At the 10 minute mark, pour off the excess water and stir the mushrooms.
  • Once soft and golden, remove from oven. Pour off any excess liquid.

Risotto

  • Add the vegetable broth to a large stock pot. Bring to a boil over high heat, then reduce to a light simmer over medium-low heat.
  • Drizzle olive oil in a high-sided skillet or dutch oven over medium heat. Once hot, add finely diced onion and sprinkle with salt. Saute until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the rice, sauteing until toasted, about two minutes. Stir occasionally for even toasting.
  • Turn heat to medium-low. Use a heat-proof spatula to stir wine into the skillet. Stir continuously in a figure eight motion until the wine is absorbed.
  • Once the wine is absorbed, use a ladle to add roughly 1 cup of simmering vegetable broth to the rice.
  • Continue slowly stirring the risotto. Once the vegetable broth is mostly absorbed, add the next cup. Continue this process until you've added 4 and 1/2 to 5 cups of vegetable broth.
  • Taste the rice occasionally to test the texture. Once the rice is at the right consistency-- al dente like pasta would be-- remove it from the heat and stir in butter, kale, and Parmesan and black pepper to taste.

Notes

  • Vegetable broth: Use a flavorful vegetable broth (I use reduced sodium to cut down on added salt). Homemade vegetable broth works best, but any broth that you enjoy the flavor of will do. 
  • A high-sided skillet is best for making risotto (this is the one that I use). You can also use a dutch oven or medium stock pot.
  • A heat-safe spatula is best for stirring because it prevents the rice from sticking to the pan.
  • The vegetable broth should be simmering when transferred to the rice. If you notice that it stops simmering when its added to the rice, turn your heat up a bit. If the broth is rapidly simmering and seems like it is evaporating from the pan, turn the heat down a little lower.
  • Stirring is integral to risotto because it ensures that each grain of rice is able to absorb the broth. It's okay if you have to pause stirring for 30 seconds -- I usually stir in short bursts of 10-15 seconds then take a break for 15-20 seconds.

Nutrition

Calories: 364kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1192mg | Potassium: 675mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3318IU | Vitamin C: 34mg | Calcium: 67mg | Iron: 4mg