15-Minute Healthy Kale Risotto

Practice breathing and a short guided meditation before you cook and see how effortless making this risotto can be!

Kale Risotto with Spring Veggies

• 1 ½ cup arborio rice (or any rice is OK too, Japanese sushi rice works too)

• 2 Zucchini, diced 

• 2 cups fresh peas or sugar snap peas, chopped

• 1 cup shitake mushrooms, chopped into thin slices (optional)

• ½ head of lacinato kale, chopped into thin strips (optional)

• 1 cup parmesan

• 1 tsp salt and ½ tsp pepper

• 2 T butter

• 4 cups water 

Steps:

1. Chop veggies

2. Rinse the rice. 

3. Meanwhile melt the butter in a pot.

4. Saute rice in butter until lightly brown.

5. Add 2 cups of water and salt. Cover it with a lid. Set a timer for 5 minutes. 

6. When the timer goes off, stir the rice and add 1 cup of water. Reset the timer for 5 minutes and cover. 

7. When the timer goes off, add 1 final cup of water and the kale (optional). Reset the timer for 5 minutes.  

8. When the timer goes off (and the rice has been cooking for a total of 15 minutes), stir the rice and add the spring veggies.Reset the timer for 5 minutes.  

9. When the timer goes off, and it’s been 20 minutes, add the parmesan and pepper. Cover and let it sit for 10 minutes.

10. Serve hot.

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