Saute 2 shallots (sliced) in olive oil and butter. Add 1 1/2 cups of arborio rice. Stir well so the rice is well coated with the butter and olive oil. Add some salt.
Add 1/2 cup of white wine. Stir. Cook over medium heat until the wine cooks off. Add 4 cups of vegetable broth - one cup at a time. Stirring the rice to make sure it doesn't stick.
When the rice looks creamy, test it to make sure it is cooked - you want it to be a little al dente. It should not be too soft.
Add back in the sauteed kale. Season with salt and pepper if necessary.
Recipe from Erin Brighton