Risotto with Kale & Leeks

• 

  Ingredients:

  • 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

  Directions:

  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!