baked kale & mushroom risotto
No fuss and no endless stirring needed for this hearty dish. Use any kind of mushroom that you like, although baby portabella adds a nice texture and rich flavor.
1 cup mushrooms, finely chopped
4 cups kale, rinsed and finely chopped
3 tablespoons extra-virgin olive oil
1 small white onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
¼ teaspoon chili flakes
¼ cup dry white wine
2 ½ cups vegetable stock
1 cup Arborio rice
½ cup grated Parmesan cheese
Sea salt and freshly ground black pepper
Juice of one lemon
Preheat oven to 350°F.
Place the kale and mushrooms in a food processor and pulse until finely chopped; set aside.
Heat the olive oil in a large oven-safe skillet until shimmering. Add the onion and cook for 2 minutes. Add the garlic and cook another 2 minutes. Stir in thyme and chili flakes. Add the rice and stir to coat evenly. Add the wine and keep stirring until the liquid is absorbed, about 2 minutes.
Add the vegetable stock and half of the Parmesan cheese. Season with salt and pepper to taste. Bring mixture to a boil for 1 minute. Stir in the chopped kale and mushrooms, then cover and place in the oven for 40-50 minutes.
Remove from oven and stir in the remaining Parmesan cheese and lemon juice. Garnish with fresh chopped parsley, if you like.
