Kale & Mushroom Risotto

Valentine’s Day is right around the corner. In our world that means bday celebrations and dinner pre- or post-VDay rather than on the magical night itself. That’s not to bash any hopeless romantics giving in to VDay prix fixe menus – we’re just dealing with an anonymous taste tester over here who is passionately against Restaurant Week and prix fixe menus in general. Maybe – like us – you’re planning a menu for a home-cooked Valentine’s Day meal. Treats could include the legendary Engagement Chicken (we want to hear from any ladies out there who are sporting bling thanks to their chicken roasting skills), or maybe Sexytime Brussels Sprouts (a gem of a find this afternoon), or maybeee you’re looking for a healthy version of risotto that won’t pack on the lbs and involves kale (because kale needs to infiltrate every meal..). Et, voila. Your wish is our command. Next up? We’re sending the recipe for Let’s Get Pregnant Waffles over to KP. Get on that sista.

1 cup dry brown rice
5 oz. mushrooms
2 stalks kale, torn
1 bouillon cube
1 cup dry white wine
2 tbs olive oil
2 garlic cloves, minced
1/2 onion, diced
1/2 cup grated parmesan cheese
1 teaspoon thyme
Salt & pepper

In a medium pot, bring rice and water to a boil, add bouillon cube and reduce to a simmer
In a pan, heat olive oil and garlic over medium heat, and mushrooms and onion, sauté ~5 mins
Add mushrooms, onion, garlic to almost-cooked rice, add white wine and thyme, simmer ~ 2 mins
Stir in parmesan cheese, add salt & pepper to tase



2 thoughts on “Kale & Mushroom Risotto

  1. Pingback: Chicken Cordon Bleu Risotto | The Pinterested Parent

  2. Pingback: Butternut Squash & Purple Kale Barley Risotto | our snacks

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