Vegetable risotto

This is so easy to make, but it's something you have to keep an eye on as it can easily spoil. This is delicious on its own or with a piece of white fish or chicken breast 😋

25g butter
1 leek finely sliced
1 clove garlic crushed
1 green chilli chopped finely 
2 carrots sliced
2 large mushrooms chopped into small chunks 
1 handful of chopped kale
1 handful of spinach 
600ml hot vegetable stock
200g Italian arborio risotto rice
75ml white wine
1/2 lemon

1)melt the butter in a large pan, fry the leek, carrot, garlic and chilli for 5 mins
2)add the rice and stir in well, cook for a minute 
3)add the wine and bubble for a minute
4)add the kale, mushrooms and then the stock, a ladle at a time ensuring each one is absorbed before adding the next, stir regularly 
5)with the last ladle and the spinach and lemon juice and stir through 
6)cook for 2 mins then leave to rest for 5 mins before serving.