Create a hearty meat-free meal with this creamy kale and leek risotto.
- Heat the oil in a large saucepan over medium heat. Cook leek and garlic, stirring, for 2 minutes or until soft. Add the rice and season. Stir until the rice is coated in oil. Add wine and cook, stirring, for about 2 minutes or until evaporated. Add a ladleful of stock and stir over medium heat until liquid is absorbed. Add remaining stock, a ladleful at a time, stirring until liquid is absorbed before adding next ladleful. Continue for 20-25 minutes or until rice is tender yet firm to the bite.
- Remove from heat. Stir in kale and parmesan. Divide risotto among bowls. Top with dip and sprinkle with extra parmesan.
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