Mushroom and kale risotto
Say Yes To Less
Savour the earthy flavours of mushrooms and nutrient-rich kale in this satisfying mushroom and kale risotto. Experience comfort in every bite. Try it today and delight your taste buds.
(Serves 4)
Ingredients
200-300g kale
250ml vegan red wine
1 litre hot veg stock
2 onions, finely sliced
2 garlic cloves, chopped
1 tbsp fennel seeds
1 tbsp olive oil
400g risotto rice
150g mushrooms, cleaned and chopped
Balsamic vinegar
Vegan cheese
Salt and pepper
Method
- Put the kale in a pan of boiling water for a couple of minutes, drain, refresh in a pan of cold water, drain again and keep to one side. Combine the red wine and stock.
- Fry the onions, garlic and fennel seeds in the oil on a medium heat for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid.
- Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes add the kale and after a couple more minutes, the mushrooms.
- When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar. Season to taste. Stir in some grated vegan cheese to serve.
Adapted from riverford.co.uk
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