Bacon, mushroom and kale risotto | Women's Weekly Food

Ingredients

• 1.5 litre (6 cups) woolworths select liquid vegetable or chicken stock
• 2 tablespoon extra virgin olive oil
• 500 gram mixed mushrooms, sliced
• 2 rasherd rindless bacon, chopped
• 1 leek, trimmed, washed, sliced
• 1 clove garlic, crushed
• 2 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch kale, shredded, blanched
• 1/2 cup parsley, chopped
• 1/4 cup finely grated macro organic parmigiano reggiano parmesan, plus extra, to serve
• 40 gram butter, chopped
• lemon cheeks, to serve