Nibblous | curly kale and potato risotto
Curly kale and potato risotto with arborio rice, white wine, and parmesan. A vegetarian delight from ramtops!
Ingredients
- 2 tbsp oliive oil
- 25g butter
- 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
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