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Mushroom Risotto with Crunchy Kale

I’ll be honest, I hadn’t tried risotto until a few months ago, when it was the only options I liked at a restaurant.

It was a seafood risotto, that was creamy, rich and packed with layers of flavor.

I set out to make my own risotto at home and learned from none other than Chef Emeril Lagasse (no, not personally :(.. online).

I have made that beef and mushroom risotto several times since. It was so comforting on these cold (not so cold, thanks to global warming) winter days!

mushroom risotto, easy risotto recipe

I made this meatless version to share today, #MeatlessMonday. You can easily add 1/2 pound of beef tenderloin strips with the mushrooms 🙂


The kale is the perfect crunch to this creamy risotto!

kale chips, crunchy kale, baked kale chips

Here is my recipe:

Mushroom Risotto with Crunchy Kale
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • Kale Chips
  • 1 bunch kale, washed and de-steamed
  • 1 large garlic clove, minced
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • Mushroom Risotto
  • 1 cup Arborio rice
  • 2 tablespoons extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 shallot, minced
  • 1/2 pound mushrooms, sliced
  • 3 1/2 cups vegetable stock
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tablespoon fresh thyme, tarragon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • 2 tablespoons flat leaf parsley
Kale Chips
  1. Preheat oven to 350 degrees.
  2. Toss kale in olive oil, salt and garlic, until evenly coated.
  3. Spread evenly onto a parchment lined baking sheet and bake for 10-12 minutes until crispy.
  4. Set aside.
Mushroom Risotto
  1. In a large skillet, on medium-high heat, cook the sliced mushrooms for 3 minutes.
  2. Add the olive oil, minced garlic, shallot, thyme, tarragon and rice to the skillet and cook for 3 minutes.
  3. Stir the ingredients well and add in the vegetable stock.
  4. Bring to a boil and reduce the heat to medium.
  5. Continue stirring for 15 minutes or until the rice is tender.
  6. Season with salt and pepper.
  7. Add in the heavy cream and Parmesan cheese. Stir until well combined.
  8. Serve with the kale chips, extra Parmesan cheese and fresh parsley!
  9. Enjoy 🙂


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