Indulge in a wholesome dish that marries the earthy flavors of cremini mushrooms, the vibrant essence of Tuscan kale, and the richness of Parmigiano-Reggiano in a comforting brown rice risotto. This Creamy Kale and Mushroom Brown Rice Risotto is a delightful blend of textures and tastes, perfect for a cozy lunch or dinner.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
Ingredients:
- 1 quart mushroom broth
- 1 quart vegetable broth
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 10 ounces cremini mushrooms, thinly sliced
- Fine sea salt
- Pepper
- 3/4 pound Tuscan kale, stemmed, leaves chopped into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 yellow onion, minced
- 2 cups sweet brown rice
- 1 cup dry white wine
- 1 tablespoon chopped thyme
- 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Instructions:
- Prepare the Broths: In a saucepan, combine mushroom and vegetable broths, bringing them to a gentle simmer. Keep the mixture warm throughout the cooking process.
- Sauté Mushrooms: In a large enameled cast-iron casserole, heat 1 tablespoon of olive oil. Add the sliced cremini mushrooms, seasoning with salt and pepper, and sauté until they turn a delightful golden color, approximately 5 minutes. Transfer the mushrooms to a bowl.
- Wilt Kale: Add 1 tablespoon of olive oil to the casserole. Introduce the chopped Tuscan kale and cook until it wilts, which should take around 3 minutes. Combine the kale with the sautéed mushrooms.
- Build Flavor with Onions: In the casserole, melt 1 tablespoon of butter in the remaining 2 tablespoons of olive oil. Add the minced onion, season with salt and pepper, and cook over moderate heat until softened, about 5 minutes.
- Toast Rice and Infuse with Wine: Add the sweet brown rice to the onion mixture, stirring until the rice is coated with oil and slightly toasted (approximately 2 minutes). Pour in the dry white wine and cook, stirring, until the wine evaporates.
- Gradual Broth Addition: Begin the risotto-making process by adding 2 cups of the hot broth to the rice. Cover partially and cook, stirring occasionally, until most of the broth is absorbed, which should take about 10 minutes. Repeat this process with another 2 cups of broth.
- Continue Broth Addition: Add 3 cups of the broth, 1 cup at a time, and cook, stirring often, until each addition is mostly absorbed between steps (about 15 minutes total).
- Final Touches: Stir in the last cup of broth, the sautéed mushrooms, wilted kale, chopped thyme, 1/3 cup of grated Parmigiano-Reggiano cheese, and the remaining 1 tablespoon of butter. Cook and stir until the risotto reaches a creamy consistency. Season with salt and pepper.
- Serve: Drizzle with olive oil and serve the risotto in shallow bowls, accompanied by extra Parmigiano-Reggiano cheese.
Nutrition Facts (Per Serving):
- Calories: 470
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 780mg
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
Please note that the nutritional values provided here are approximate and may vary depending on factors such as the brands of ingredients used and serving sizes.
Cooking Tips:
- Use freshly grated Parmigiano-Reggiano for the best flavor.
- Adjust salt and pepper according to your taste preference.
- Experiment with different varieties of mushrooms for added depth of flavor.