Mushroom and kale risotto
TM6 TM5

Mushroom and kale risotto

3.4 (38 ratings)

Ingredients

  • 40 g cheddar cheese, cut into pieces
  • 2 kale leaves or fresh silverbeet, stalks removed
  • ½ brown onion
  • 2 garlic cloves
  • 20 g butter
  • 130 g brown rice
  • 2 tsp Vegetable stock paste (see Tip)
  • 500 g water
  • 180 g white button mushrooms, cut into slices
  • sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
2055.8 kJ / 491.4 kcal
Protein
18.7 g
Carbohydrates
68.7 g
Fat
18.2 g
Saturated fat
9.7 g
Fiber
9.3 g
Sodium
203.1 mg

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