Begin by heating ½ tablespoon of the oil in a pot. Once warm, add the red onion and spices - cook for 2 - 3 minutes. Next, add in the garlic, mushrooms and kale and cook until the water is out of the mushrooms and the kale is wilted. Set aside.

Heat the stock in a pot and simmer.

Begin heating the oil in a pot and soften for 3 - 4 minutes. Next, add the arborio rice and toast for 2 minutes stirring frequently.

Begin adding the stock to the rice and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually. You may need more than 4 cups of stock but you are adding stock until the rice looks creamy.

Next, add back in the mushroom kale mixture and mix well. Finish by adding Parmesan and a tablespoon of butter if not making a vegan version.

Serve and enjoy!