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Mushroom and kale risotto

Mushroom and kale risotto
3.4 51 rating
Prep. 10 min
Total 55 min
2 portions
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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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