Ingredients
Method
1.Place stock in a small saucepan, bring to a simmer.
2.Heat butter in a large saucepan over medium heat. Add garlic and thyme, cook, stirring, until fragrant. Add onion, cook, 5 minutes, or until soft and golden, stirring occasionally.
3.Add the barley and lemon rind, cook, stirring, 3 minutes, or until barley is well coated and glistening.
4.Add 1 cup of stock, simmer, stirring, until stock is absorbed. Continue to add stock ½ cup at a time, stirring, until all the stock is absorbed. Stir in the grated parmesan.
5.Meanwhile, heat a pan or wok over a high heat. Add the oil, then kale. Stir-fry until the kale is just tender.
6.Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.
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