In this dish you can replace the kale with green asparagus, which taste absolutely gorgeous.
Heat the olive oil in a large frying pan and fry the onion and garlic for 2-3 minutes. Then add the mushrooms.
Add the rice and fry for 1 minute. Add the wine and reduce by half. Gradually add the stock a little at a time until the rice is tender and the liquid has been absorbed.
Meanwhile, steam the kale for 5 minutes and add to the risotto with the Parmesan. Stir well and it is ready for serving.
Designed by: chrismacdonald.dk ::