Mushroom and kale risotto

Mushroom and kale risotto

3.4 51 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sam Wood 16 Recipes
Australia and New Zealand

Stack up the savings 117 Recipes
Australia and New Zealand

You might also like...

Creamy vegetable rice

25 min

All-in-one creamy vegetable pasta (Diabetes)

40 min

Sweet potato lentil pie

50 min

Layered veggie-loaded pesto pasta

30 min

Rich mushroom stew with buttermilk dumplings

45 min

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

55 min

Chicken, spinach and leek risotto

30 min

Creamy broccoli soup with crispy quinoa (Diabetes)

1 h 5 min

Mushroom and ricotta cannelloni (Diabetes)

1 h

Silverbeet and mushroom pasta (TM6)

30 min

High Protein Egg Bake

20 min

Spinach and leek frittata

40 min