Mushroom and Kale Risotto Recipe

Mushroom and Kale Risotto Recipe

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  • 1 Lb portobello mushrooms
  • 2 cups chopped kale
  • 1 ½ cups arborio rice
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons thyme, chopped
  • 1 Tablespoons olive oil
  • 1 Tablespoons vegan butter
  • 4 cups water
  • 1-16 oz jar, 18 Chestnuts Mountain Mushroom soup
  • 1/2 Tsp truffle oil
  • Salt and pepper, to taste

Heat 2 Tablespoon of olive oil in a wide brimmed skillet. Add the shallot and cook for 1 minutes until soft. Add the mushrooms and kale and cook for an additional 3+ minutes, until slightly wilted.  Add the garlic and cook for 1 minute, until fragrant. Season with salt and pepper.

Add the arborio rice and toast for 1 minute, stirring often. Add ½ cup of water and continue to stir often, until most of the liquid is absorbed by the rice. Once absorbed, add the water ½ cup at a time allowing the rice to absorb each addition. Add the Mountain Mushroom soup and allow the rice to cook further, until firm and creamy.  Season with salt and pepper, to taste. Remove from the heat and add the vegan butter and truffle oil. Serve immediately!

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