Cheat’s creamy mushroom risotto with lemony kale

Cheat's creamy mushroom risotto with lemony kale

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  • 4
  • Easy
  • Meat-free
  • Woolworths Ken Forrester Grenache 2017

Ingredients

  • 1 x 600 g pack Woolworths frozen mushroom risotto
  • 1 x 250 g sachet Woolworths precooked barley
  • 1 x 30 g Woolworths snack pack roasted almonds
  • 4 T olive oil
  • 40 g chopped kale
  • ½ lemon, juiced
  • ½ cup cream

Cooking Instructions

Heat 1 x 600 g pack Woolworths frozen mushroom risotto according to package instructions. Add 1 x 250 g sachet Woolworths precooked barley and stir through until warm. Thinly slice 1 x 30 g Woolworths snack pack roasted almonds.

Place in a small pan with 4 T olive oil and toast for 1–2 minutes, then remove the nuts and oil from the pan and place in a bowl. Cook 40 g chopped kale in a pan over a high heat, squeeze over the juice of ½ lemon and cook until wilted.

Whip ½ cup cream until stiff peaks form, then fold through the risotto just before serving.

Season to taste, drizzle with the crunchy almonds and oil and top with the kale. Serve immediately.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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