Mushroom and kale risotto

(Serves 4)

Ingredients

200-300g kale 
250ml vegan red wine
1 litre hot veg stock
2 onions, finely sliced
2 garlic cloves, chopped
1 tbsp fennel seeds
1 tbsp olive oil
400g risotto rice
150g mushrooms, cleaned and chopped
Balsamic vinegar
Vegan cheese
Salt and pepper

Method

1. Put the kale in a pan of boiling water for a couple of minutes, drain, refresh in a pan of cold water, drain again and keep to one side. Combine the red wine and stock.
2. Fry the onions, garlic and fennel seeds in the oil on a medium heat for 5 minutes. Add the rice and stir until well coated. Turn down the heat and start adding the liquid.
3. Keep stirring and adding the liquid as it is absorbed by the rice. After about 10-15 minutes add the kale and after a couple more minutes, the mushrooms.
4. When all the liquid has gone or the rice is done (whichever is sooner) add a splash of balsamic vinegar. Season to taste. Stir in some grated vegan cheese to serve.

Adapted from riverford.co.uk