4-6 servings
WHAT YOU NEED
6 cups vegetable stock, simmer in a sauce pan
2 portobello mushrooms, chopped
4 oz shiitake mushrooms, chopped
2 cups chopped Crimini mushrooms
1 tbsp olive oil, optional
1 tsp dried thyme
Salt and pepper, to taste
~2 tsp tamari, optional
2 tbsp olive oil, optional
2 small shallots, minced
5 garlic, minced
1 1/2 cup arborio rice
Salt and pepper, to taste
5 kale leaves, finely chopped
1, 15 oz can beans, I used great northern, drained and rinsed
HOW TO MAKE
Heat vegetable stock in a sauce pan until it is simmering. Reduce to low to keep it warm while you cook.
In a large skillet heat oil and saute chopped mushrooms, thyme, and a drizzle of tamari until moisture is lost and mushrooms are softened. About 10 -15 minutes. Once cooked transfer to a plate and set aside.
In the same pan on medium low heat, saute shallots and garlic until fragrant ~5 minutes. Add rice and saute for 1-2 minutes. Begin transferring your warm broth into the skillet one ladle at a time, constantly stirring. This part is important to break up the starch and make it creamy. It’s a labor of love but so worth it! Do not add another ladle full until most of the liquid is absorbed. Continue adding until most or all broth is gone. This entire process should take 15-20 minutes. Be careful not to over cook, the rice should have a slight bite to it.
Once fully cooked, transfer the cooked mushrooms, beans, and chopped kale into the rice tossing to combine. Adjust saltiness to your liking, and serve!