Baked risotto with mushroom, kale and leek

Course Main Dishes

Ingredients in this Recipe

1 celery stick, finely chopped
1 cup arborio rice
1 cup chestnut mushrooms, chopped
1 leek, washed and sliced
1 onion, chopped
1 or 2 lemons, juice of
1/2 cup parmigiano reggiano cheese, grated
1/4 cup dry white wine
2 &1/2 cups good vegetable stock
2 garlic cloves, chopped or minced
3 tablespoons olive oil
4 cups kale, washed and chopped, uncooked

Recipe Preparation

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