Celery Risotto with Kale - Braga · The Recipes

Ingredients

• 300g Arborio rice
• 1 liter vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, finely chopped
• 150g fresh kale leaves, stems removed, chopped
• 60ml dry white wine
• 50g Parmesan cheese, grated
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon zest, for extra freshness (optional)