Low FODMAP risotto verde - George Eats

Ingredients

• 50 g Tuscan kale (woody stems removed)
• Green part of 1 large leek (thoroughly washed and chopped)
• 1 bunch of basil (woody stems removed)
• 40 ml (2 tablespoons)* olive oil or ghee
• 100g spring onion greens (washed and finely chopped)
• 250 g Arborbio or Carnaroli rice
• 100-150 ml white wine (see notes)
• 750-1000 ml low FODMAP stock of choice (see notes)
• Lemon juice (to taste)
• Salt and freshly cracked black pepper (to taste)
• 100-150 g freshly and finely grated parmesan (see notes)
• Toasted hazelnuts (to serve (optional but nice for a crunch))