Whole grain risotto with mushroom and curly kale

Whole grain risotto with mushroom and curly kaleFollowing my brief foray into the world of macrobiotics, I’ve stocked up on some whole grain store cupboard staples. 

This weekend’s shopping list included:

  • Brown rice – ‘hulled’ or ‘unmilled’ rice produced by removing only the outermost layer of the rice kernel, to cause the least damage to its nutritional value. It’s digested more slowly, helping reduce sudden spikes in blood sugar levels.
  • Farro – a nice alternative to pasta and a good source of protein and fibre. It’s another good grain for a slow-release energy boost.
  • Quinoa – I’ve been adding this (cooked) to salads as it’s high in protein, low in fat, and rich in iron. Again, it releases energy slowly so it keeps you feeling full up (a nice bread/crouton alternative!)
  • A whole heap of fresh veg – my fridge is vibrating because I’ve filled it so full of veg this week! I’ve been trying to incorporate more ‘alkalising’ leafy greens into my diet because, I’m told, when you’re anxious, your blood can become more acidic. It’s also good for stopping me reaching for sugary or salty snacks!

So, what to do with all these grains? Head to the internet, of course! There are tons of recipes out there for cooking with whole grains, and plenty you can adapt yourself. That’s what I’ve done with this week’s #rinroadrecipe…

Whole grain risotto with mushroom & curly kale

This serves two people, generously, and takes about an hour to make. Hope you enjoy!


  • 250g brown rice
  • 2 small sliced shallots
  • 1 sliced garlic clove
  • 100g sliced chestnut mushrooms
  • 3-4 large handfuls of curly kale
  • 1 litre vegetable stock
  • 1 small glass white wine (or extra stock for alcohol-free)
  • 3-4 sprigs parsley
  • Handful grated parmesan cheese
  • Tbsp olive oil (for cooking)
  • Boiled asparagus tips (for serving)


Heat the olive oil in a frying pan and add the shallots, garlic and mushrooms. Fry over a medium heat for 3-4 mins before adding the brown rice. Fry the rice for about 30 secs then add the wine and some of the stock. Bring to the boil and simmer, stirring, continuing to  gradually add stock until the rice is cooked. Add the kale and parsley as you add your last ladelful of stock. Meanwhile, cook the asparagus in a pan of boiling water. Stir the grated parmesan through your risotto once all of the liquid has been absorbed by the rice. Drain the asparagus when cooked, and serve with the risotto in generous platefuls!

Posted in: Dinner, Rinroad recipes