Risotto with Kale & Leeks
- 5 cups chicken broth
- 1 tablespoon olive oil
- 2 cups thinly sliced leek (about 2 large)
- 1 1/2 cups arborio rice
- 1/4 cup white wine
- 3 cups coarsely chopped Kale
- 1/4 cup grated Parmesan
- 1/8 teaspoon black pepper
- 6 lemon wedges
Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.
Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.
Serve with lemon wedges, and enjoy!