5 cups vegetable broth
2 Tbsp unsalted butter
3 garlic cloves, minced
1/2 onion, chopped
5 oz mushrooms, chopped (aka: the entire bag from Mile High Fungi. You can also add more mushrooms if you have more at home!)
4 tsp fresh thyme
1 cup arborio rice
1/2 cup dry white wine
5 oz kale, chopped
1/2 cup grated parmesan cheese
salt and pepper to taste
Heat broth over medium heat in a covered saucepan. When brother starts to simmer, turn off heat and keep covered.
Meanwhile, in large skillet melt butter over medium-high heat. Add garlic and onions. Cook for 2 minutes, stirring frequently. Add mushrooms and thyme, cook for 10 minutes or until mushrooms are fully cooked and golden brown.
Reduce heat and add rice. Cook for 2 minutes, then add wine, salt and pepper and stir constantly until wine is mostly adsorbed.
Add 1/2 cup hot broth and stir frequently until it is mostly absorbed. Add remaining broth in 1/2 cup increments. Stir after each additional 1/2 cup of broth and cook until broth is mostly absorbed before adding more.
Cook for another 18 minutes, then stir in kale and cheese. Cook for 2-3 minutes or until rice is tender.
Garnish with additional cheese and serve warm.
*Substitute vegan butter (butter) and nutritional yeast (parmesan) to make vegan
(Picture and recipe adapted from: www.foxeslovelemons.com/mushroom-risotto-lots-kale/)