Kale is packed full of nutrients and taste nutty in this creamy risotto dish. Simple to make and delicious to eat, this is a great dish if you're wanting a meal for two.
Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a small casserole or ovenproof pan with a lid.
Add the shallots or onions and gently cook for 2-3 minutes, until softened. Add the rice and cook for 30 seconds, stirring constantly until the grains are translucent. Increase the heat a little and add the wine. Continue stirring until it has all been absorbed.
Season the rice mixture and then pour over the hot stock. Bring to a simmer, then cover and transfer to the oven. Cook for 12 minutes.
Meanwhile, lightly toast the pumpkin seeds in a dry frying pan, until golden. Season with a little sea salt and set aside.
Remove the rice from the oven and stir in the kale and soft cheese. Cover and return to the oven for a further 10-12 minutes, or until the rice is tender and most of the stock has been absorbed. Stir in the cheese and divide between two plates. Scatter over the pumpkin seeds and serve immediately.
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