6 Tbs sunflower seed oil
4 large portabella mushrooms, diced
1 cup diced yellow onion
2 garlic cloves, minced
1½ cups Arborio rice
4 cups vegetable stock
1 cup white wine
½ cup crumbled goat cheese
½ cup freshly grated Parmesan cheese
1 cup kale, chopped
salt and pepper
- In a medium saucepan, heat 3 tablespoons of the oil over medium high heat. Add the mushrooms, onions, and garlic and cook, stirring, until the onions turn translucent, about 5 to 7 minutes. Add the rice and remaining 3 tablespoons of oil and cook, stirring constantly, for 2 to 3 minutes.
- Slowly add the stock and wine, 1 cup at a time ending with the wine, stirring constantly. Allow the liquid to absorb before adding the next cup. Continue until all the liquid is added, about 12 to 15 minutes.
- Gently stir in both cheeses. Cook, stirring, until the cheese is melted, about 2 minutes. Add the kale and cook stirring, until heated. Add salt and pepper to taste.
- Allow risotto to cool for 2 to 3 minutes before serving.
Nutritional Facts: per serving
475 cal; 23g total fat (7g sat fat); 48g carb; 391mg sod; 4g fiber; 14g protein; 4g sugars