Katie Austin

Healthified Mushroom Risotto

Healthified Mushroom Risotto

This dish is perfect for when you want a big bowl of comfort food without feeling too heavy and full afterward! This vegetarian dish can be vegan if you swap out the dairy & you can even spice it up and add some of your fave protein if you’d like! And the best part – it’s only one pan!


3 cups mushrooms, diced

1.5 cups onion, diced

4 cups kale, stemmed & finely chopped

3-4 cloves garlic, minced

1 1/3 cups chicken broth/veggie broth

1 bag RightRice (original flavor)

2 tbsp heavy cream

2 tbsp butter

1 cup parmasean

Seasonings: Vegeta (I use vegeta, but if you don’t have it do onion and garlic powder) , salt and pepper to taste

The recipe:

Prep your veggies by dicing your mushrooms & onions and stemming your kale and finely chopping. Mince your garlic cloves.

In a skillet on medium heat, saute your mushrooms and onion for about 4-5 minutes, then add in your kale, garlic and vageta.

Saute until the kale has wilted (appx. 2-3 minutes).

Then add in your broth and RightRice. Mix, then simmer on low heat for about 10 minutes.

Add in a touch of cream, butter and your parmesan. Combine thoroughly and enjoy!! Feel free to top it with even more parm!! xx