• 0:20 Prep
• 0:45 Cook
• 4 Servings
• Easy
INGREDIENTS
• 1/4 cup extra virgin olive oil
• 300g portobello mushrooms, roughly chopped
• 200g Swiss brown mushrooms, quartered
• 1 brown onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons chopped fresh tarragon leaves
• 2 cups arborio rice
• 32 oz Vegetable Stock
• 70g chopped kale leaves
• 1/2 cup finely grated parmesan,
• Finely grated parmesan, to serve
• Lemon wedges, to serve
DIRECTIONS
• Step 1 Preheat oven to 180C/160C fan-forced. Heat 2 tablespoons oil in a large flameproof, ovenproof baking dish over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until tender. Transfer to a plate. Set aside.
• Step 2 Heat remaining oil in same pan over medium heat. Add onion and garlic. Cook, stirring often, for 3 to 4 minutes or until onion softens. Add rosemary, tarragon and rice. Cook, stirring, for 1 minute or until rice is glossy. Add stock and 3⁄4 cup cold water, stirring to combine. Bring to the boil. Cover. Transfer to oven. Bake for 25 to 30 minutes or until rice is just tender and liquid has almost been absorbed.
• Step 3 Stir in mushroom, kale and parmesan until combined. Season with salt and pepper. Serve with lemon wedges and extra parmesan.