Ingredients
risotto - 1 cup dried
stuffed mushrooms
http://www.idealameal.com/2012/08/stuffed-mushrooms.html
kale - 4 cups shredded
mushrooms - 1 cup chopped
white wine - 1/2 cup
vegetable stock - 6 cups
garlic - 1 clove diced
olive oil - 2 tbsp
walnuts - chopped 1/4 cup
turkey or vegetarian meatballs optional
Add Parmesan to finish
Directions
Prepare risotto; In a pot, saute garlic in 1 tablespoon of olive oil. Add a few tablespoons of broth and saute until garlic becomes tender. Toss in risotto and stir to coat evenly. Pour stock in to cover and bring risotto to boil. Reduce heat to medium, keep covered and stir every ten minutes until tender. Add more stock if necessary to prevent sticking.
In a skillet heat 1 tablespoon of oil and white wine, add mushrooms and saute for 1 minute, toss in kale and stir until kale begins to wilt, about a minute. Sprinkle in walnuts and remove from heat. Divide mushrooms and kale into four servings and fold in 1/4 cup of risotto per serving. Sprinkle parmesan over each plate to finish. Add meat or stuffed mushrooms (heated separately) if desired.
Serves four
Cook time is 40 mins.
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