From www.foxeslovelemons by Lori Yates

Ingredients

• 1000ml of vegetable (or chicken) stock
• 3 garlic cloves
• 0.5 onion (red preferably)
• 250g brown mushrooms
• 1 cup (240ml) arborio (risotto) rice
• 2 tbsp fresh thyme leaves
• 1/2 cup (120ml) dry white wine
• 250g shredded kale
• 1/2 cup grated Parmesan cheese

Special Equipment

• Small pan
• Large high-sided frying pan

Preparation

• Step 1 – Kale quality check
• Inspect the shredded kale and remove any hard bits of stalk
• Cut any large bits into smaller pieces
• Wash the kale thoroughly

• Step 2 – Stock
• Prepare stock in saucepan over medium heat
• When simmering, turn off heat and keep covered

• Step 3 – Onion and garlic
• Peel, halve and slice the onion into small bits
• Peel and finely chop the garlic

• Step 4 – Mushrooms
• Wash the mushrooms
• Cut in slices, and halve again to roughly button mushroom size

Cooking

• In large high-sided frying pan, melt some butter over medium-high heat.
• Add onion and garlic, cook for 2 min, stirring frequently.
• Add mushrooms and thyme, cook 8-10 min or until mushrooms are deep golden brown, stirring frequently.
• Reduce heat to medium, add the rice, cook 1-2 min or until rice begins to become translucent at edges of grains, stirring constantly.
• Add wine and pepper, stir constantly until wine is mostly absorbed.
• Add 1/2 cup hot stock, stir frequently until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook for 18 min.
• Then stir in kale and cheese. Continue cooking 2-3 min longer or until rice is tender, stirring frequently and adding broth as needed (you may not need all of the broth).

Finishing

• Serve on preheated plates.
• Sprinkle some parmesan on top.

For vegetarians, make sure that you use vegetable stock.

In addition, for vegans, make sure that you omit the parmesan cheese.