Ingredients
- 3 cups finely chopped mushrooms (I used a combination of shikate and baby portobello)
- 2 tbsp soy sauce or aminos
- 1 tbsp balsamic vinegar
- 2 cloves garlic – minced
- 1 shallot – finely chopped
- 1/2 cup arborio rice
- 1/2 cup brown lentils
- 1/4 cup nutritional yeast
- juice from 1 lemon
- 1 tbsp white miso paste (or sub aminos or soy sauce)
- 1/3 cup finely chopped fresh rosemary or 2 tbsp dried rosemary
- 4 cups mushroom or vegetable broth
- salt/pepper to taste
- 3 cups finely chopped kale
Instructions
- Heat oil or butter over medium heat in a large pot. Add mushrooms, soy sauce and balsamic. Cook for about 6 minutes or until the mushrooms are softened. Remove mushrooms from pot and set aside.
- Add more oil to the pot along with the garlic and shallot. Cook for 5 minutes.
- Add rice, lentils, yeast, lemon juice, miso, rosemary and 1/2 cup of broth. Cook until the liquid is absorbed, stirring occasionally so the lentils and rice do not stick to the bottom of the pot. Continue adding 1/2 cup of broth at a time(while stirring to prevent sticking), letting the risotto absorb most of the liquid before adding more. Total cooking time will be about 35 minutes, or until rice and lentils have softened.
- Once risotto is done cooking, add kale and stir until wilted. Add back in mushrooms and stir until combined. Let cool and serve.