Super Green Baked Risotto | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 leek, sliced
• 2 tablespoons lemon thyme leaves
• sea salt and cracked black pepper
• 1½ cups (300g/10½ oz) arborio rice
• 4½ cups (1.25 litres/42 fl oz) vegetable or chicken stock
• 100g (3½ oz) baby spinach leaves
• 4 cups (120g/4¼ oz) shredded kale leaves (stems removed)
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• ¼ cup (5g/⅛ oz) roughly chopped basil leaves
• ½ cup (40g/1½ oz) finely grated parmesan