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Kale, Baby Bella and Caramelized Carrot “Risotto” Skillet

by Livestrong_Recipes  |  Oct 20, 2018

Kale, Baby Bella and Caramelized Carrot “Risotto” Skillet
Photo Credit: Jackie Newgent
  1. PREP
  2. 20 m
  • COOK
  • 50 m
  • 1h 10m

You’ll use easy-to-cook short-grain brown rice, which offers a nutty taste and punch of fiber. This dish is also loaded with superfoods, including carrots, baby bellas and kale. You’ll get a lovely creaminess from parmesan cheese and a hint of Greek yogurt. And don’t forget the fresh tarragon for extra fragrance.



  • 4 cups Vegetable Broth, Low Sodium Organic
  • 1 3/4 cups Short Grain Brown Rice
  • 1 1/4 tsp Sea Salt
  • 2 medium raw carrots
  • 3 medium scallions
  • 2 tbsp Grapeseed Oil
  • 8 oz Baby Bella Mushrooms
  • 2 tsp Apple Cider Vinegar
  • 1/4 cup Parmesan Cheese
  • 3 tbsp Greek Fat Free Yogurt, Plain
  • 2 tsp tarragon, fresh
  • 10 oz Baby Kale


1 In a large saucepan, bring broth, rice, and 3/4 teaspoon salt to a boil over high.
2 Cover, reduce heat to low, and simmer until rice is cooked through yet still chewy, about 45 minutes.
3 Meanwhile, peel or scrub carrots and thinly slice into “coins.”
4 Thinly slice scallions on the diagonal and separate white and green portions.
5 Heat grapeseed (or olive) oil in a large deep skillet over medium-high. Add carrots and sauté until lightly caramelized and crisp-tender, about 8 minutes.
6 Add white part of the scallions and baby bella mushrooms (or mushroom blend), then carefully add the vinegar, and sauté until mushrooms are wilted and browned, about 5 minutes.
7 Stir in remaining 1/2 teaspoon salt and green part of the scallions. If ready before rice, transfer to a platter.
8 Combine the cooked rice and carrot mixture in the skillet over medium.
9 Stir in cheese, yogurt, and tarragon until combined. Then add kale by the handful and cook while stirring until wilted, about 3 minutes.
10 Adjust seasoning.
11 Transfer to a serving bowl or individual bowls or serve from skillet.