Risotto with Roasted Tomatoes and Kale - Gluten Free Treats & Eats

Ingredients

• 1 1/3 cup arborio rice
• 5 1/2 tsp vegetable bouillon
• 5 1/2 cups water
• 1 large shallot
• 2 cloves garlic
• 1 1/2 tsp fennel seeds
• 1 1/2 tbsp white wine vinegar
• 3 tbsp butter
• 1 tbsp oil
• 1/3 cup shredded parmesan cheese
• 3 cups cherry tomatoes
• 2 cups fresh chopped kale
• 1/3 cup walnut pieces (optional)
• Salt (to taste)
• Pepper (to taste)