Harvest Risotto with Kale or Other Greens

1/2 med white onion, finely chopped
1 small carrot, peeled and finely chopped
1 small celery stalk, finely chopped
1 garlic clove, minced
1 Tb olive oil
1 Cup Arborio rice
3 tbp. dried cranberries (dried cherries or raisins are good too)
1 pinch Herbes de Provence
2 1/2 - 3 1/2 cups vegetable stock
1 Cup dry white wine
1 bunch kale (or spinach, chard, collards, beet greens, etc.)
2 oz smoked mozzarella, shredded (optional)
1 tb tomato paste
Salt & pepper to taste

Wash the kale but don't dry it. Remove the stems and chop the kale by cutting it into 1/2 inch shreds and then cutting the shreds into 1/2 inch squares. Set aside. Heat the oil in a large pot and saute the onion, carrot, celery and garlic until the onion starts to soften.

Add the rice, tomato paste, cranberries, and Herbes de Provence and stir to mix thoroughly. alternate adding the stock and wine by 1/2 cupfuls to the rice, stirring constantly and waiting until liquid is almost absorbed before adding more. When you are Down to your last cup of liquid add the chopped kale and stir in to wilt. Use enough stock so the rice is soupy but not watery.

If using the mozzarella, add it now, mixing to melt. The classic Parmesan works well here too. Season with salt and pepper to taste, remove from heat and serve.

Makes 2 to 3 main courses - 4-6 side dishes.