- 2 cups coarsely chopped kale
- 1 cup fresh parsley
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 250 gram sliced mushrooms
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups Liquid Gold Bone Broth heated and kept warm
- 1/4 cup thickened cream
- 1/4 cup freshly grated Parmesan cheese
Pesto- Combine pesto ingredients in a food processor. Process until smooth. Set aside.
Mushrooms- Preheat oven to 180 degrees, place mushrooms on baking sheet and coat with 2 tablespoons olive oil. Season with salt and pepper. Place on a rack near bottom of the oven and roast whilst starting the risotto.
Risotto- Heat 2 tablespoons oil and butter in a soup pot (something that can be placed in the oven) over medium-high heat. Add onion, reduce heat to medium and cook, until softened, about 4-5 minutes. Add the garlic and cook briefly and then stir in the rice. Cook until many of the grains are translucent, 2-3 minutes. Add the wine, bring to a simmer and cook stirring until wine has almost evaporated. Add 2 1/2 cups of broth. bring to simmer, cover and place in the oven. Bake for 16-18 minutes. return to pot to the stove on low heat along with taking the mushrooms out of the oven. add remaining broth, heavy cream, Parmesan cheese and pesto. stir until smooth. top with roasted mushrooms and serve with additional Parmesan cheese.