4 PERS. | 40 MIN.
Recipe by EllenCharlotteMarie
1.4 l warm water with 1 tablespoon vegetable stock Bouillon Herkules
400 g risotto rice
2 handfuls of fresh kale, finely chopped, thick veins removed
1 container of forest mushrooms, finely chopped
1 onion, finely chopped
1 clove of garlic, finely chopped
olive oil
salt and pepper
fresh parsley (for garnish)
3 tablespoons nutritional yeast
Sauté the onion in olive oil, add the garlic after 1 minute. Add the risotto rice after 2 minutes.
Keep stirring. When the risotto rice becomes translucent, add a splash of stock water until the rice is just covered.
When the water is completely absorbed, add another splash of water. And continue until all the stock water is absorbed.
This will take about 20 to 25 minutes. After 15 minutes add the kale. Stir occasionally so that the risotto does not stick.
Finally, add 3 tablespoons of nutritional yeast and mix it into the risotto.
Fry the mushrooms until golden brown with a pinch of salt and pepper in a little olive oil.
Finish the risotto with the mushrooms, black pepper and parsley.