Entrees

Smoked Gouda Risotto with Kale and Mushrooms

StrongerTogether.coop

Try serving this smoky dish with a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic

Prep Time

40 minutes

Cook Time

20 minutes

Yield

6 Servings

Ingredients

2 tablespoons olive oil
2 cups onion, yellow (diced)
4 cloves garlic (minced)
1⁄2 pound mushrooms, button (quartered)
1 1⁄4 cups rice, Arborio
2 tablespoons tomato paste
2 teaspoons tamari
1 teaspoon paprika, smoked
1 teaspoon salt
1⁄2 teaspoon black pepper, ground
3 tablespoons lemon juice
3 1⁄2 cups stock, vegetable (divided)
4 cups kale (roughly chopped)
1⁄4 pound cheese, smoked Gouda (shredded)

Instructions

Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another ¼ cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.