Portabella Mushroom Risotto

Mushroom Risotto


Serves 6


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


  1. 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.
  2. 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.
  3. 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.
  4. 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

Stay happy and healthy signature

Follow my blog with Bloglovin

Recipe is adapted from the glorious gluten free cookbook by Vanessa Maltin