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Kitchenwares - 06 / May / 2020

Mushroom and Kale Risotto

Discover the wonders of our mushroom and kale risotto. Low in sodium, 100% vegan or vegetarian if you use regular butter and full of nutrients, this tasty discovery is sure to please!

Mushroom and Kale Risotto
The KW Chronicles

Ingredients

  • 1 teaspoon vegan butter
  • 4 cloves garlic peeled and minced
  • 1 cup mushrooms chopped
  • 1 cup kale chopped
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • ¼ teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • ground pepper to taste

Instructions

  • Heat the vegan butter in the cooker. Add garlic, mushrooms and kale. Sauté for about 3 minutes.
  • Add salt, Arborio rice, and vegetable broth. Mix well.
  • Close and lock the lid. Set the cooker for 7 minutes on HIGH pressure. Once the cook time is over allow for a natural release.
  • Remove the lid and stir in nutritional yeast and lemon juice. Serve with fresh ground black pepper.

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