Kale risotto

Create a hearty meat-free meal with this creamy kale and leek risotto.

Recipe «Kale risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 large leek, finely sliced, 2 cloves garlic, crushed, 1 1/2 cups Coles Brand Italian Arborio Rice, 1/2 cup white wine , 1L Campbell's Real Stock Vegetable, heated, 120g pkt Coles Brand Australian Baby Kale, 1/2 cup parmesan, finely grated, plus extra to serve , 150g ctn basil, cashew &  parmesan dip.

Ingredients:

• 1 tbsp olive oil 
• 1 large leek, finely sliced 
• 2 cloves garlic, crushed 
• 1 1/2 cups Coles Brand Italian Arborio Rice 
• 1/2 cup white wine 
• 1L Campbell's Real Stock Vegetable, heated 
• 120g pkt Coles Brand Australian Baby Kale 
• 1/2 cup parmesan, finely grated, plus extra to serve 
• 150g ctn basil, cashew &  parmesan dip 

Instructions

1. 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.
2. Remove from heat. Stir in kale and parmesan. Divide risotto among bowls. Top with dip and sprinkle with extra parmesan.