About the Recipe
Sometimes the simplest dinners are the ones you return to most often. Creamy risotto, golden mushrooms and a handful of kale come together in a dish that feels both comforting and quietly generous. The kind of meal that makes home exactly where you want to be
Ingredients
¾ cup (150 g) risotto rice (such as Arborio)
1 onion, finely chopped
1 tbsp butter
Olive oil
⅓ cup + 1 tbsp (100 ml) white wine
2 cups (500 ml) hot vegetable broth
7 oz (200 g) mushrooms, sliced
1 garlic clove, finely chopped
1 tsp thyme leaves
½ cup (50 g) freshly grated Parmesan
1 tbsp butter, for finishing
2 oz (50 g) kale, roughly torn, tough stems removed
1 tsp olive oil
salt
pepper
Alternatives
Instead of mushrooms: shiitake mushrooms or oyster mushrooms
Preparation
Make the Risotto
Heat the butter and a little olive oil in a saucepan. Cook the onion until softened, then add the rice and cook for 1–2 minutes. Pour in the white wine and let it reduce. Gradually add the hot vegetable broth, stirring regularly. After 18–20 minutes, the rice should be creamy but still slightly al dente
Cook the Mushrooms
Meanwhile, sauté the mushrooms with the garlic and thyme in 1 teaspoon olive oil until golden brown. Season with salt and pepper.
Fold the mushrooms into the risotto. Stir in the Parmesan and butter, cover and let rest for 2–3 minutes. Season to taste with salt and pepper
Crisp the Kale
Cook the kale in a little olive oil for 2–3 minutes until dark green and lightly crisp
Serve
Divide the risotto between bowls and top with the kale