Kale Risotto with Ginger

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 cup white wine
• 1/4 cup parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large pan, sauté the onion and garlic until translucent.
2. Add the Arborio rice and toast for 2-3 minutes.
3. Stir in the grated ginger and white wine, cook until wine is absorbed.
4. Gradually add the vegetable broth, stirring constantly until the rice is cooked and creamy.
5. Stir in the chopped kale and cook for another 2-3 minutes.
6. Remove from heat and stir in the parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!