Risotto Verde

After having fluorescent orange corn chips in the house and feeling pretty gross a good dose of kale was in order.  This was put together really quickly and disappeared just as fast.

Using homemade stock and kale from the garden the risotto worked out to be only $3.50 and there's enough for 2 meals.  We had little bantam roasts on the side too - yum!

Risotto Verde Recipe
Serves 6 - 8

4T Olive Oil
Big Bunch Kale, stripped and stalks finely chopped
1 Large Onion, peeled and diced
3 Cloves Garlic, peeled and minced
Salt and Pepper
350g Rice, short grain or risotto rice
1 Litre Chicken or Vegetable Stock
150ml White Wine (or extra stock)
1½C Green Beans, chopped
Parmesan to serve

Pre-heat oven to 180°c Bake.
In an oven proof pan heat half of the olive oil over medium heat.  Add kale and cook till wilted.  Pour in half a cup of the stock and simmer for a minute or 2.  Remove from pan and blend to a puree (I used magic bullet).  Keep to the side.
In the same pan heat the remaining oil, add onion and garlic, season with salt and pepper and cook till soft and clear.  Add in rice and cook for another minute.  Pour in remaining stock and white wine, turn up the heat and bring to a high simmer.  Sprinkle over green beans, cover and transfer to the oven.  Bake for 15 - 20 minutes until all of the liquid is absorbed and rice is just tender.  Stir through the kale mixture and serve topped with parmesan flakes (use a vege peeler to make these).