Kale and potato risotto

Ingredients

2-3 tbsp olive oil

25g butter/margarine

1 medium onion, chopped

2 medium potatoes, cut into 1/2" chunks

350g curly kale, finely chopped

350g Arborio rice

150ml white wine

950ml stock

2 tbsp Parmesan, grated

salt and pepper, to taste

Directions

1. In a large pan, heat the oil with the butter/margarine.

2. Add the onion, potatoes and kale and saute over a medium high heat for about 8-10 minutes.

3. Add rice and stir until it turns opaque - about a minute.

4. Add wine and stir until mostly evaporated.

5. Add the stock, a little at a time, stirring until absorbed. Continue to add the stock in this way until the rice is cooked (about 18-20 minutes).

6. Turn off the heat. Add the Parmesan, and season to taste.

Tips

Depending on the stock you're using, you might want this dish to have a bit more umami.

• You could substitute some stock for the liquid from soaked porcini mushrooms (adding the finely diced mushrooms with the rice).

• You could add a splash of a ready made sauce with umami, such as Hendos or Watkins' mushroom ketchup.

• You could add the rind of a Parmesan chunk to the rice as it cooks (removing it as serving) to add a cheesier flavour. I save Parmesan rinds for this purpose in a bag in the freezer, just popping them into whatever I'm making that needs that pop of flavour.

• You could add some nutritional yeast.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)