Shiitake Mushroom and Kale Risotto


Serves 4  /  1 hour

Farmers' Market Ingredients:

2 pints shiitake mushrooms, ripped into pieces
2 large handfuls baby kale
1 tablespoon parsley, chopped
1/3 cup chives, chopped
1 yellow onion, diced

Pantry Ingredients:

2 tablespoons butter, or oil of choice
1-1/2 cup rice (Arborio or Carnaroli for a true risotto)
5 cups broth - mushroom, vegetable, or chicken
1/2 cup white wine
1 cup Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon pepper


Heat skillet to medium heat and melt 2 tablespoons butter.
Add diced onion and saute until soft, about 5 minutes.
Add rice and mushrooms and cook, stirring constantly, for 1 minute.
Turn heat to high, add wine, and cook until the wine reduces, about 1 minute.
Reduce the heat to medium and add 3/4 cup of hot broth.
Stir often until the rice absorbs the broth and then add another 3/4 cup of hot broth.
Continue this until the rice is tender, about 20 minutes.
Turn heat to low and stir in the kale, chives, parsley, salt and pepper.
Add Parmesan and stir.
Taste for salt and pepper and add more if desired.