Bacon, mushroom and kale risotto

Please the whole family with this nourishing and flavoursome bacon, mushroom and kale risotto - the perfect idea for a quick and tasty dinner tonight!



1.Pour stock into medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.
2.In a large heavy-based saucepan heat oil on medium. Sauté mushrooms, bacon, leek and garlic for 3-4 minutes, until leek is tender. Add rice, stirring for 1 minute, to coat well in oil.
3.Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 minutes). Rice should be creamy with a slight bite.
4.Stir in kale, parsley, parmesan and butter. Season. Set aside, covered, for 2 minutes. Serve with extra parmesan and lemon.

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