1. Put the vegetable broth into a pot and bring it to a simmer over medium heat, with a ladle nearby. Add salt, pepper, and or additional vegetable bullion to taste.

2. Mince the onion and garlic and chop the celery. Finely dice the kale, taking care of dealing with the stems. The kale cooks down *a lot* (halves if not reduces to a third it's normal volume). Heat the olive oil over medium heat in a wide saucepan. Add the onion and celery and cook gently until just about tender; this takes time. Do not brown or burn.

3. Stir in the risotto rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and then the heated vegetable broth; bring the whole pan to a boil before reducing to a simmer. After 10 to 15 minutes stir in the diced kale. When the rice is just tender all the way through but still chewy, it is done. Taste now and adjust seasoning.

4. Add the diced green onions. Stir in the Parmesan and remove from the heat. The mixture should be creamy.