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SUPER GREEN BAKED RISOTTO

SERVES 4

1 tablespoon extra virgin olive oil
1 leek, sliced
2 tablespoons lemon thyme leaves sea salt and cracked black pepper
300 g arborio rice
4½ cups vegetable or chicken stock
100 g baby spinach leaves
120 g shredded kale leaves (stems removed)
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
5 g roughly chopped basil leaves
40 g finely grated Parmesan

Preheat the oven to 180°C. Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for 5 minutes. Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until the risotto is creamy and the greens are tender. Stir through the basil and Parmesan and serve.