Mushroom and Kale risotto

Mushroom and Kale risotto

Mushroom and Kale Risotto: With our chickpea rice being so versatile, suitable for making rice salad, chilli or pilaf; we decided to make a chickpea rice recipe video for you.


  • 40g chopped mushroom
  • 20g chopped kale
  • 10g diced white onion
  • 10g white wine
  • 50g Nature’s Store chickpea rice
  • 50g warm vegetable stock
  • 20g vegan butter


  1. Heat Vegetable stock in a saucepan
  2. Gently heat the butter in a separate saucepan
  3. Gently cook Onion, Kale, and Mushroom in the butter for 3 mins without colour.
  4. Add the Chickpea Rice to the pan and the white wine.
  5. Gradually add the stock to the mix, stirring continuously between additions until the mixture becomes thick and creamy and the Chickpea Rice is cooked approx. 15-16 mins
  6. Season to taste – Serve
  7. Drizzle with olive oil and sprinkle with coarse ground black pepper.
  8. To make more indulgent add in approx. 30g Parmesan cheese