curly kale and potato risottorating:
2 tbsp oliove oil
2 medium potatoes, cut into 1.25cm chunks (peel 'em, don't peel 'em, up to you)
350g curly kale, finely chopped
350g arborio rice
150ml white wine (I always use vermouth in risotto)
950ml vegetable stock, heat to boiling
2 tbsp parmesan cheese
salt and black pepper
in a large pan, saute onion, potatoes and curly kale in the butter for about 5-10 minutes over a highish heat, until the kale wilts.
add rice and stir briefly until it turns opaque (about a minute).
add wine and stir stir till evaporated, then add boiling stock and simmer until rice is cooked, about 18 minutes. Add parmesan and season to taste.