Quick kale, turkey and lemon risotto

Method

1. Heat the olive oil and butter in a pan over a low heat and fry the onion for 5 minutes until softened. Add the garlic and fry for a minute more. Add the rice to the pan, increase the heat and stir for a minute. Pour in the wine and stir until absorbed. Season well.
2. Add the hot stock, a ladleful at a time, stirring, making sure each addition is absorbed before adding the next, until the rice is cooked but still with some bite.
3. Meanwhile, blanch the kale in boiling water for 2 minutes, then drain and refresh under cold water.
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4. When the rice is just cooked, stir in the lemon zest, blanched kale and turkey. Remove from the heat and stir in the lemon juice and parmesan. Cover and leave to stand for 2-3 minutes before serving.