Ingredients:
salt/pepper to taste
3 cup chopped baby bella mushrooms
3 cup chopped kale
2 cloves garlic – chopped
1 shallot – finely chopped
4 tbsp soy sauce
1 tablespoon balsamic vinegar
1/2 cup arborio rice
1/2 cup brown lentils
1/4 cup nutritional yeast
juice from 1 lemon
Fresh rosemary
4 cup mushroom or vegetable broth

Directions:
Heat olive oil or butter over medium heat in a large pot/wok.
-Add mushrooms, 2 tbsp soy sauce, and balsamic.

Cook for about 6 minutes or until the mushrooms are softened.
-Remove mushrooms from pot/wok and set aside.

Add more olive oil/butter to the pot along with the garlic and shallot.
-Cook for 5 minutes.

Add 1/2 cups of broth, lentils, yeast, lemon juice, 2 tbsp soy sauce, rosemary, and rice.
-Cook until the liquid is absorbed, stirring occasionally so the lentils and rice don’t stick to the bottom
of the pot.

Continue adding 1/2 cup of broth at a time(while stirring to prevent sticking), letting the risotto absorb most of the liquid before adding more.

Total cooking time will be about 35 minutes, or until rice and lentils have softened. Once risotto is done cooking, add kale and stir until wilted. Add mushrooms back in and stir until combined. Let cool and you’re good to go. (Feel free to add shredded parm on top, cheese makes everything better.)