Mushroom and kale risotto

Mushroom and kale risotto

3.4 47 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

Nutrition per 1 portion

Calories 491.4 kcal / 2055.8 kJ

Protein 18.7 g

Fat 18.2 g

Carbohydrates 68.7 g

Fibre 9.3 g

Saturated Fat 9.7 g

Sodium 203.1 mg

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