Risotto with Beet Greens and Leeks

Ingredients

• 1.5 cups arborio uncooked
• 3 cups bunchs of kale coarsely chopped
• 0.1 teaspoon pepper black
• 0.3 cup cooking wine dry white
• 5 cups less-sodium chicken broth fat-free
• 2 cups leek thinly sliced 2 large
• 6  lemon wedges 
• 1 tablespoon olive oil 
• 1 ounce parmesan cheese fresh grated

Equipment

• sauce pan

Directions

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat.
3. Add leek; saut 4 minutes or until tender.
4. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Reduce heat to low; stir in greens.
5. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.
6. Serve with lemon wedges.