Super Greens Risotto

Preheat oven to 180°C

Heat a large, deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, onion, thyme leaves, salt and pepper and cook for 5 minutes. Or if using leek, cook until leek is golden and soft.

Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for five minutes.

Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until risotto is creamy and the greens are tender. Stir through the basil and Parmesan and serve.