Cavolo Nero Risotto

1: Puree the cavolo nero, green onions, garlic, celery, half a potato, salt, and pepper with some water.

2: In a pot, sauté the onion and minced garlic in extra virgin olive oil.

3: Add the arborio rice and stir until coated.

4: Pour in the white wine (if using) and let it evaporate.

5: Gradually add vegetable stock, stirring continuously until the rice is cooked.

6: Stir in the pureed mixture, nutritional yeast, and vegan butter.

7: Serve topped with walnuts and extra seasoning if desired.