Creamy Kale Risotto

Ingredients

• Olive oil 1 tbsp
• Medium onion 1
• Garlic cloves 2
• Arborio rice 300g
• Dry white wine (optional) 150ml
• Hot vegetable stock 1 litre
• Kale, tough stems removed and leaves roughly chopped 150g
• Vegetarian hard cheese (e.g. Parmesan-style), grated 50g
• Double cream or crème fraîche 50ml
• Lemon zest 1/2 tsp
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Heat the olive oil in a large, heavy-based saucepan or deep frying pan over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until softened and translucent.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the grains are lightly toasted and coated in oil.
4. Pour in the white wine (if using) and stir until it has evaporated completely. This adds depth of flavour.
5. Begin adding the hot vegetable stock, one ladleful at a time. Stir constantly and allow each ladleful to be mostly absorbed by the rice before adding the next. Continue this process for about 15 minutes.
6. Add the chopped kale to the risotto and continue adding stock and stirring. Cook for a further 5-10 minutes, or until the rice is creamy and al dente (cooked through but still with a slight bite) and the kale is tender.
7. Remove the pan from the heat. Stir in the grated vegetarian hard cheese, double cream or crème fraîche, and lemon zest. Season generously with salt and freshly ground black pepper to taste.
8. Serve immediately, garnished with a little extra cheese and pepper if desired.