Mushroom and kale risotto

Mushroom and kale risotto

3.3 50 ratings

Prep. 10 min

Total 55 min

2 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 203.1 mg

Protein 18.7 g

Calories 2055.8 kJ / 491.4 kcal

Fat 18.2 g

Fibre 9.3 g

Saturated Fat 9.7 g

Carbohydrates 68.7 g

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