Sweet Brown Rice Risotto with Kale and Cremini

Name: Sweet Brown Rice Risotto with Kale and Cremini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart mushroom broth; 1 quart vegetable broth; 1/4 cup extra-virgin olive oil, plus more 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

Servings: persons

1 quart mushroom broth
1 quart vegetable broth
1/4 cup extra-virgin olive oil, plus more 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

1
In a saucepan, mix the mushroom and vegetable broths and bring to a simmer; keep warm.
2
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil.
3
Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes.
4
Transfer to a bowl.
5
Add 1 tablespoon of the olive oil to the casserole.
6
Add the kale and cook over moderate heat until wilted, 3 minutes.
7
Add the kale to the mushrooms.
8
In the casserole, melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil.
9
Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 minutes.
10
Add the rice and stir until coated with oil and lightly toasted, 2 minutes.
11
Add the wine and cook, stirring, until evaporated.
12
Add 2 cups of the hot broth, cover partially and cook, stirring occasionally, until most of the broth has been absorbed, 10 minutes.
13
Repeat with another 2 cups of broth.
14
Add 3 cups of the broth, 1 cup at a time, and cook, stirring often, until it is mostly absorbed between additions, about 15 minutes total.
15
Add the last cup of broth, the mushrooms, kale, thyme, 1/3 cup of cheese and the remaining 1 tablespoon of butter.
16
Cook, stirring, until the risotto is creamy.
17
Season with salt and pepper.
18
Drizzle with oil and serve with cheese.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart mushroom broth, 1 quart vegetable broth, 1/4 cup extra-virgin olive oil, plus more for drizzling, 10 ounces cremini mushrooms, thinly sliced, and more.

Yes, Sweet Brown Rice Risotto with Kale and Cremini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!