Baked risotto with mushroom kale and leek
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped or minced
- 1 celery stick, finely chopped
- 1/4 cup dry white wine
- 1 cup arborio rice
- 2 &1/2 cups good vegetable stock
- 1/2 cup parmigiano reggiano cheese, grated
- 1 cup chestnut mushrooms, chopped
- 1 leek, washed and sliced
- 4 cups kale, washed and chopped, uncooked
- 1 or 2 lemons, juice of
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