Portobello Mushroom Kale Risotto

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Ingredients

Adjust Servings:
2 tbsp Butter
2 large Portabella Mushrooms chopped
1 cup Vegetable stock
1/3 cup White wine (none fruity)
1 cup Arborio rice
1 cup Kale chopped
1/2 cup Fresh Parmesan cheese
Salt and pepper (to taste)
1/2 tsp Onion powder
1/2 tsp Garlic Powder
Features:
  • Gluten free
  • One Pot/Pan
  • Vegetarian
Cuisine:

A healthy version of Mushroom Risotto!

  • 30
  • Serves 2
  • Easy

Ingredients

Directions

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This Creamy and Cheesy Portobello Mushroom Kale Risotto is quick and easy to make. Not to mention gluten free and vegetarian! Made with tender sauteed mushrooms along with kale and fresh parmesan cheese. Then it is simmered in a vegetable stock for extra flavor. 

Portobello Mushroom Kale Risotto

Valentine’s day is just around the corner and like every other year I like to come up  with some new dishes for those who are looking to feast at home. 

I had some Portobello Mushrooms on hand and then came up with tasty recipe, I hope you give it a try because it is absolutely delicious! 

Portobello Mushroom Kale Risotto

Orzo also known as Arborio rice is a grain that can be found in the rice isle and is very popular in Italian cuisine. Orzo is basically a short-cut pasta, shaped like a large grain of rice.

Of course this dish can be served just about anytime of the year and is served on the menu often in and around Italy!

Portobello Mushroom Kale Risotto

You can always double up the recipes and make it into a few meal preps to enjoy throughout the week. Just simply use my recipe adjuster above if you plan to make more than two dishes and it will calculate the ingredient ratio automatically for you. 

In order to make this dish low fat and more savory, I simmer this dish in a quality vegetable stock and then simply will season with salt and pepper to taste. However you could always add some cream to the stock as well, which will make it even more creamy if desired. 

 

Pretty simple one pot dish that is sure to impress!

Portobello Mushroom Kale Risotto

Not a fan of Portabella Mushrooms? or have another kind on hand. Go ahead and slice them up and prepare them the same way. Almost any type of mushroom will go well with this dish.

As for me I like it just like this, however will sometimes use brown mushrooms which work well too.  

Once it has been served, go ahead and sprinkle some fresh parmesan cheese on top and enjoy.. Bone appetit!

Portobello Mushroom Kale Risotto

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

16807018_262723247503972_5829634184408974436_n-2 Frozen Pumpkin Spiced Cheesecake (No Bake)

Portobello Mushroom Kale Risotto

A healthy version of Mushroom Risotto!
Total Time30 mins
Course: Main Course, pasta
Cuisine: Italian
Keyword: gluten free, mushroom, Portabella, Risotto, vegetarian
Servings: 2
Author: Jacqueline

Ingredients

  • 2 tbsp Butter
  • 2 Portabella Mushrooms
  • 1 1/2 cup Vegetable stock
  • 1/3 cup White wine none fruity
  • 1 cup Arborio rice
  • 1 cup Kale
  • 1/2 cup Fresh Parmesan cheese
  • /2 tsp Onion powder
  • 1/2 tsp Garlic Powder
  • Salt and pepper to taste

Instructions

  • Clean the mushrooms and pat dry with a dish cloth, slice them thinly and chop into bite sized pieces.  Then place them into a large frying pan along with the butter.
  • Saute till tender and juicy, remove from the heat and allow them to cool down.
  • Meanwhile, in a medium frying pan bring the vegetable stock to a simmer then add in the rice. Simmer together for 10 minutes, then pour in the white wine and simmer another 5 minutes on medium heat.
  • Add in the chopped kale, cooked mushrooms, spices and fresh parmesan cheese and allow it to cook down for the remaining 15 minutes till the rice is fully cooked.
  • Remove from heat and allow it to sit for a few minutes before serving. Enjoy!

 

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Portobello Mushroom Kale Risotto

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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