Today’s posts are a bit interesting because (feeling the Autumn spirit) I’ve taken two core ingredients – mushrooms and kale – and made two different dishes with them. You can decide which you like the look of better – the first is a risotto, the second is a fettuccine dish coming up next. 😀😀 THE STATS
Approximate cost to buy everything: $15, not including the wine because the amount wine adds to the cost will entirely depend on your taste. Also, one bottle of wine can be used for like 10 batches of this recipe so I feel the price spike from including it would be misleading.
Will serve: 4-6
Time taken: 30 minutes
The protein, iron and calcium I’m not getting from meat? Bit of protein and a fair bit of iron. But the reason I’ve chosen kale for this dish is that it is very high in absorbable calcium, even more so than most other leafy greens. 🙂 So if you need a calcium boost, go for kale.
1 onion, diced
2 cloves garlic, diced
1 heaped cup arborio rice, unwashed
2 cups various mushrooms, roughly chopped – the more different types the better – I used shiitake, enoki and white cup mushrooms
3 cups kale, roughly chopped
1/2 cup dry white wine
1 litre vegetable stock
1/2 cup pecans
Salt and cracked pepper, to serve
Truffle oil, to serve (note: most truffle oils contain synthetic flavours, find one with real truffle if you can)
Chopped parsley, to serve
Preheat oven to 180*C.
Drizzle some olive oil in a large frying pan or saucepan. On medium-high heat, fry onion until softened. Add garlic and fry until golden.
Drizzle some extra oil and add mushrooms and kale, and fry until mushrooms are becoming tender and kale is starting to wilt. Add rice and stir to toast lightly, then pour in wine and stir through.
Over the next 20 minutes, gradually add stock to rice while constantly stirring to release the starch in the rice – this gives it that creamy risotto texture.
When rice is nearly cooked, pop pecans in the oven and allow to toast for 3-4 minutes. Remove from oven.
When rice is al dente (soft, but with a tiny bit of cheapness left in the middle), serve topped with pecans, parsley and a swirl of truffle oil.