Mushroom & Kale Risotto

In honour of Earth Day on April 22, I wanted to share this Simple Mushroom and Kale Risotto recipe to inspire readers to have a couple “go-to” recipes that can be modified to use up ingredients and also reduce food waste . If you have not tried meal planning yet, this is another powerful tool to use up ingredients before they go bad.  Many of my clients also find that it gives them a plan and makes mealtimes a lot less stressful, despite their busy schedules!

For my family, risotto is certainly a modifiable meal option that can be adjusted to use up leftover ingredients.  Here’s how risotto can have different variations:  D’Ambrosio family risotto, Valentine’s Beet & Green Pea Risotto, and garlic shrimp & kale risotto. All of these recipes are based on ingredients that needed to be used up.  Keep me posted how you modify a risotto recipe and what your favourite fridge cleaner recipes are!

• Prep time: 20 minutes
• Cook time: 40 minutes
• Serving: 6

Ingredients:

• 4 cups of vegetable stock
• 2 Tbsp olive oil
• 1 cup of Arborio rice
• 2-3 cloves of garlic, minced
• 1/2 medium onion, chopped
• 2celery stalks, chopped
• 1 red pepper, chopped
• 1 cup mushrooms, sliced
• 2 cups kale, chopped into bite-size pieces
• 1 tsp dried oregano
• ½ cup parmesan cheese

Directions for Mushroom & Kale Risotto:

1. Bring 4 cups of vegetable stock to boil in a pan, then reduce heat and simmer on low heat.
2. Heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes).
3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes.
4. Add oregano.
5. Gradually add vegetable stock, ONE ladleful at a time.
6. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for 20 minutes, medium heat until all liquid is absorbed & creamy.
7. Add kale 5 minutes before the end of cooking and season and stir to combine ingredients.
8. Remove risotto from heat and stir in half of the parmesan cheese.
9. Finally, transfer to serving plates, add remaining cheese and garnish with parsley.

Mushroom & Kale Risotto

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This simple Mushroom and Kale Risotto is a “go-to” recipes that can be modified to use up ingredients and reduce food waste.

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Ingredients

• 4 cups of vegetable stock
• 2 Tbsp olive oil
• 1 cup of Arborio rice
• 2-3 cloves of garlic, minced
• 1/2 medium onion, chopped
• 2 celery stalks, chopped
• 1 red pepper, chopped
• 1 cup mushrooms, sliced
• 2 cups kale, chopped into bite-size pieces
• 1 tsp dried oregano
• ½ cup parmesan cheese

Instructions

1. Bring 4 cups of vegetable stock to boil in a pan, then reduce heat and simmer on low heat.
2. Heat oil in a deep pan then add rice and cook on low heat stirring constantly until rice grains are translucent and coated in oil (2-3 minutes).
3. Add garlic, onion, celery, peppers to the rice and stir for 3-4 minutes.
4. Add oregano.
5. Gradually add vegetable stock, ONE ladleful at a time.
6. Stir gradually and add another ladleful when the liquid becomes absorbed. Cook for 20 minutes, medium heat until all liquid is absorbed & creamy.
7. Add kale 5 minutes before the end of cooking and season and stir to combine ingredients.
8. Remove risotto from heat and stir in half of the parmesan cheese.
9. Transfer to serving plates, add remaining cheese and garnish with parsley.