Warming Mushroom and Kale Risotto

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Warming Mushroom and Kale Risotto

Created by Wendy at Fit-and-Frugal.com

Prep Time: 12
Total Time: About 35


  • 1 (4.8 oz) package Ancient Harvest™ Culinary Ancient Grains, Butter and Parmesan
  • 2 tablespoons olive oil, divided
  • 1 medium red onion, diced
  • 1 garlic clove, pressed
  • 3 cups sliced mixed mushrooms of choice (baby bella, shitake, oyster, button)
  • 1 bunch kale, ribs and stems removed, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped Italian parsley
  • 3/4 cup dry white wine
  • Sea salt and pepper to taste
  • *Optional: grated Parmesan cheese, to serve


  1. In a medium saucepan, cook culinary grains blend according to package directions: combine grains blend, seasoning, and 1 tablespoon olive oil. Add 2 cups of water, stir and cover.
  2. Bring to a boil, then reduce to a simmer and cook covered for 20 minutes.
  3. Meanwhile, heat remaining tablespoon olive oil in large skillet over medium-high heat.
  4. Add onion and saute 2 minutes. Add garlic; stir 30 seconds.
  5. Add mushrooms, kale, thyme, and parsley. Sauté until mushrooms are tender, about 5- 6 minutes.
  6. Add wine; cook, stirring regularly, 3 minutes.
  7. Mix quinoa into mushroom mixture; season to taste with salt and pepper.
  8. Sprinkle with grated cheese and serve.