Barley risotto with wilted kale
Ingredients
- 1 litre (4 cups) chicken stock
- 40 gram butter
- 2 clove garlic, crushed
- 1 tablespoon fresh thyme leaves
- 3 medium (450g) brown onions, sliced thinly
- 1 cup (220g) pearl barley
- 2 teaspoon grated lemon rind
- 3/4 cup (60g) grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- 500 gram kale, trimmed, chopped coarsely
- shaved parmesan cheese, to serve
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