Mushroom and kale risotto

Mushroom and kale risotto

3.4 8 rating

Prep. 10min

Total 55min

4 portions

Ingredients

cheddar cheese cut into pieces
80 g
kale leaves or fresh silverbeet, stalks removed
4
brown onion cut into quarters
1
garlic cloves
4
butter
40 g
brown rice
260 g
Vegetable stock paste (see Tip)
4 tsp
water
900 g
white button mushrooms cut into slices
360 g
sea salt to taste
ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 202.1 mg

Protein 18.7 g

Calories 2055.7 kJ / 491.3 kcal

Fat 18.2 g

Fiber 9.3 g

Saturated fat 9.6 g

Carbohydrates 68.7 g

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