Mushroom Kale Quinoa Risotto

Prep time: 10mins | Cook time: 25 mins | Total time: 35 mins | Servings: 5

Ingredients:

• 1 cup dry quinoa
• 1-2 cups Folona Bone Broth (already diluted)
• 1-2 Tablespoons nutritional yeast
• 1 cup Imagine Creamy Portobello Mushroom Soup, divided
• ½ Tablespoon coconut oil
• ⅓ cup onion, chopped
• ½ cup mushrooms, chopped
• 2 cloves garlic, minced
• 1 cup kale, sliced thin
• 1 Tablespoon lemon juice
• 2 Tablespoons parsley, plus more for topping
• chives, for topping
• sea salt and pepper, to taste

Cooking Instructions:

1. Cooking quinoa according to package directions with vegetable broth or water. Use Folona Bone Broth powder broth and 1 cup water.
2. While quinoa is cooking, heat coconut oil in a large skillet over medium-high heat. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Season with salt and pepper. Add in garlic and kale and cook until kale is wilted. Remove from burner until quinoa is finished cooking.
3. Once the quinoa is done, place the skillet with your kale back on the burner and add the cooked quinoa, ½ cup creamy portobello soup, lemon juice, nutritional yeast, and parsley into the skillet. Stir until well combined. Once the liquid has been absorbed add in the remaining ½ cup creamy portobello soup and cook until mixture is thick and creamy. Season with salt and pepper to taste. Serve warm with parsley and chives as a garnish