Roasted Kale and Mushroom Risotto

The weather has not been cooperating with my desire for it to be fall. So, I thought I would make some warm and cozy risotto to just pretend. It made me hot while I was cooking, but it was worth it.

Notes: This turned out great. I wanted a deeper flavor so I decided to roast the kale and mushrooms first. I should have cooked the kale a little longer because I like it on the crispy side, but it was still delicious.

You may need to add some water to your stock if it gets too low and your rice isn't finished. Just keep a measuring cup next to your stove while you're cooking for easy access.

If you want to time the mushrooms and kale together, wait to put them until you're halfway through the risotto cooking time.

Wondering if your rice is done? Taste a grain or two! If it's still crunchy, you need more time.

Ingredients:
1 1/2 cups uncooked arborio rice
1 pint of mushrooms (baby portobellos, shitakes, or oysters)
1 bunch kale leaves, cleaned and stemmed
4-5 garlic cloves
1 small bunch sage leaves
2 tablespoons butter
1 teapsoon olive oil
4 cups stock or water
Salt
Pepper

Directions: Heat the oven to 400.

Heat the stock or water on medium-low. Mince the garlic and chop the sage. Melt the butter in a large skillet and add in the garlic and sage. Cook for just a minute and then pour in the rice. Toss the rice to coat it with the butter and then add 4 ladles of stock. Season with salt and pepper. Stir occasionally. Continue adding ladles of stock (2 at a time) until the amount of rice doubles in size and it starts to absorb the stock more slowly. It takes about 30-40 minutes.

While the risotto is cooking, thinly slice the mushrooms and kale. Put them on separate baking sheets. Toss the mushrooms with salt, pepper, and olive oil. Season the kale with salt and pepper. Put them in the oven for about 10-15 minutes each until the mushrooms start to brown and the kale starts to get crisp. When they're done, add them to the risotto and let everything finish cooking together.

Enjoy!