This Kale and Courgette Risotto is a delicious way to use up some of the produce my husband's lockdown vegetable garden has brought us. The white wine and parmesan give this risotto a rich and creamy flavour.

INGREDIENTS

1 Spanish Onion (or 2 Brown Onions)

2 Courgettes

250g Kale

2 Cups Risotto Rice

1/2 Bottle White Wine (Sauvignon Blanc)

1 Vegetable Stock Cube

75g Parmesan

1 Tablespoon Mixed Herbs

1 Tablespoon Basil

1 Tablespoon Minced Garlic

Pinch of Salt

METHOD

Dice the spanish onion and courgettes.

Heat a large pan with some oil, add the herbs and mix them together.

Add the diced onion and courgette to the pan. Mix everything together and leave the vegetables to softened.

Once the vegetables have softened add the risotto rice to the pan.

Coat the risotto rice in the oil and vegetables then add half a bottle of white wine to the pan.

Leave to simmer for a minute before adding a vegetable stock cube and two cups of water to the pan.

While the risotto is cooking roughly chop up the kale. Once the risotto has absorbed most the liquid add the roughly chopped kale to the risotto.

Grate the parmesan into the risotto and mix everything together.

Once the kale has wilted and risotto is cooked through plate up and serve hot.

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