Creamy Kale and Potato Risotto

This Creamy Kale and Potato Risotto beautifully marries traditional Italian risotto with nutrient-rich kale and comforting potatoes. The dish features a creamy texture with the earthiness of the potatoes, the vibrant green of the kale, and a touch of Parmesan cheese for depth. It's a wholesome, vegetarian meal that's both satisfying and nourishing, making it perfect for any dinner table.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups kale, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced potatoes to the skillet and cook for 5-7 minutes, until they start to soften.
5. Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is well-coated with the oil and slightly toasted.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process for about 15-20 minutes.
7. When the rice is creamy and al dente, stir in the chopped kale and cook for another 5 minutes until wilted.
8. Remove from heat and stir in the grated Parmesan cheese, salt, pepper, and lemon juice.
9. Serve hot, garnished with fresh parsley.