Here is another favorite Spring dish. The Spring Baby Kale, Mushroom and Lemon Risotto is a great blend of flavors.
I would call this an ‘early Spring’ dish since it still has the mushrooms which would be a more wintery feel to the dish. If you eat meat, I could see this being a nice side dish to a ribeye steak.
Spring Baby Kale, Mushroom and Lemon Risotto is again easy to make, little stirring or fussing over it. If you don’t have baby kale a good alternative would be arugula.
The pepperiness of the arugula with the earthy mushrooms would be amazing. I’ll be curious which greens you end of using for this dish, please let me know ok?
Also if you want it vegan – that is easy just use canned coconut milk instead of the whipping cream and don’t add parmesan.
By using an 8-10 inch skillet, yes, my favorite to use is a cast iron skillet, everything is done in one skillet so you have limited dishes to clean up and that is always a bonus! Go ahead make it tonight, it will be ready in 18 minutes!
Spring Baby Kale, Mushroom and Lemon RisottoPrint Recipe
- 2 tablespoons butter
- 4 ounces crimini mushrooms, sliced (1-1/2 cups sliced)
- 1/3 cup uncooked Arborio rice
- 1-2 garlic cloves, minced
- 1-1/4 cups organic vegetable broth
- 2 heaping cups of fresh baby kale leaves
- 2 tablespoons heavy whipping cream
- 2 tablespoons lemon zest, (from 2 medium size lemons)
- 3 tablespoons finely grated parmesan
- kosher salt and pepper to taste
- lemon wedges to squeeze over finished risotto
Melt butter over medium high heat in skillet
Add sliced mushrooms saute for 1-2 minutes,
Add arborio rice, shake pan a few times to disperse the rice, once rice is golden brown approximately 1 minute, add minced garlic,
Add vegetable broth, cook for approximately 12 minutes, stirring occasionally, if it needs more liquid add few tablespoons of water as needed.
Add baby kale, stir and continue cooking for an additional 5-6 minutes until arborio rice is soft to bite.
Once Rice is soft, Add whipping cream and lemon zest, stir, turn off heat.
Serve with a drizzle of fresh lemon juice squeezed over the Risotto.
vegan option- use canned coconut milk instead of the whipping cream and don't add parmesan.