Succulent Vegan Mushroom Risotto with Zesty Lemon-Garlic Kale Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1/2 cup dry white wine
• 8 oz mixed wild mushrooms
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 bunch kale, stems removed, leaves torn into bite
• sized pieces
• 1/4 cup nutritional yeast
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the shallot and garlic, sautéing until fragrant and translucent.
2. Stir in the Arborio rice, coating it evenly with the oil and allowing it to toast slightly for 2 3 minutes.
3. Pour in the white wine, stirring constantly until absorbed. Gradually add the vegetable broth, one cup at a time, allowing each addition to be absorbed before adding more. Continue until all broth has been incorporated and the rice is creamy and tender.
4. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Sauté the mushrooms until they release their liquid and are browned. Season with salt and pepper to taste. e) Fold the cooked mushrooms into the risotto. Add lemon zest and juice to taste. f) In a separate bowl, massage the kale leaves with remaining olive oil, lemon zest, and garlic. Sprinkle with nutritional yeast and season with salt and pepper. Bake at 350°F for 12 15 minutes until crispy.

Chef’s Insight

The key to a perfect risotto is patience and constant stirring to prevent sticking.

Notes

Adjust seasoning to taste, and feel free to experiment with other vegetables or herbs for added flavor.