Risotto with mushrooms and kale

risotterice

In this dish you can replace the kale with green asparagus, which taste absolutely gorgeous.

  • 1 teaspoon of olive oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 350 g arborio rice (risotto rice)
  • 4 tablespoons of white wine
  • 1 l. vegetable broth
  • 200 g kale, shredded
  • 100 g mushrooms (own choice)
  • 50 g parmasan cheese, grated
  • a pinch of salt and pepper

Heat the olive oil in a large frying pan and fry the onion and garlic for 2-3 minutes. Then add the mushrooms.

Add the rice and fry for 1 minute. Add the wine and reduce by half. Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed.

Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan. Stir well and it is ready for serving.

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