1 bunch tuscan kale (bottom removed)

4 garlic cloves

1/2 lemon (juice)

1 onion (finely diced)

2 celery stalks (finely diced)

500gm Arborio rice

1 cup white wine

1 ltr vegetable stock

Grana padano

EVOO

Salt

1. Place large pot with water on high heat and bring to a boil. Add in tuscan kale and blanch for around 4 minutes or until a deep green is achieved. In blender add blanched kale, garlic, lemon juice and few slugs of EVOO and a dash of blanching water. Blitz until smooth, adding the blanching water in dashes and then season with salt to taste.

2. In small pot add vegetable stock and bring up to heat on low on the stove so that its hot and ready to ladle in.

3. Place large pan/pot on medium heat and a drizzle of oil. Add onion and celery and sweat down for 10 minutes with salt. Add in rice and toast for 2 minutes stirring as you go. Add in white wine and cook out completely.

4. With a ladle at a time, add in hot stock and stir through allowing it to cook through before adding another ladle. Continue ladelling until stock is finished and rice is al dente, with a bit of bite. Finish with a solid grating of grana padano and mix through and season to taste.

5. Lower heat and pour in green sauce and roll through for a couple of minutes to bring it together. You want the risotto to be a little wet and creamy, its should melt when it hits the plate.

6. Add to plate and tap bottom to allow it to spread and then finish with EVOO and a solid grating of grana padano.