Kale and marrow risotto

I’v been making up dinners from the contents of the fridge & cupboard again. Here is what I invented this evening :
Cut a large leek in half lengthwise, give it a good wash especially around the top and then chop it crossways. Cut up a couple of sticks of celery into fine slices and fry with the leeks in some oil. After they’ve softened add a couple of large garlic cloves finely chopped or crushed.
Cut up the kale. Around 1/2cm thick. I used buttonhole kale that I bought reduced at Waitrose but any kale should work fine. You probably want to give the kale a rinse.
Kale – good colours
Then I cut a slice off the remainder of a marrow I had in the fridge; about 6cm wide. I peeled the marrow and scooped out the seedy middle and I cut it into cm thick slices.
Add the kale and marrow to the softened leeks and give it a god stir.
Leaks & marrow getting soft
Put a full kettle on to boil.
Crumble one or two veggie stock cubes into the vegetables and add 200g of risotto rice. Give it a stir so it’s all nicely mixed and pour in enough boiling water to cover everything. Season with salt and pepper and get it simmering so the surface is bubbling gently.
You don’t need to stir continuously, but do pay attention and add more boiling water if needed.
After about 20 minutes the rice should be fat and juicy and the vegetables nicely cooked. Take it off the heat and add a handful of finely chopped parsley and a big handful of grated Parmesan cheese and a generous knob of butter. Test for seasoning.
Naturally we also had a few slices of grilled halloumi cheese on top.

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