Mushroom and Kale Risotto

Ingredients

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

Directions

1. Heat broth over medium heat in a covered saucepan. When brother starts to simmer, turn off heat and keep covered.

2. 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.

3. Reduce heat and add rice. Cook for 2 minutes, then add wine, salt and pepper and stir constantly until wine is mostly adsorbed.

4. 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.

5. Cook for another 18 minutes, then stir in kale and cheese. Cook for 2-3 minutes or until rice is tender.

6. 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/)