Prep: 15 minutes | Cook: 28 minutes | Serves: 4

1. In a medium saucepan, heat stock to a simmer over medium heat; reduce heat to low.
2. In a large high-sided skillet, heat butter over medium-high heat. Add salami; cook 4 minutes or until golden brown and crisp, stirring occasionally.
3. Stir rice into skillet; cook 2 minutes or until rice begins to turn translucent, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring constantly. Add stock, ½ cup at a time, stirring constantly after each addition until all liquid is absorbed and rice is tender, but still firm. Stir in kale; cook 1 minute or until wilted, stirring occasionally. Remove from heat; stir in cheese and lemon juice. Makes about 4 cups.
4. Serve risotto sprinkled with cheese, if desired.

Approximate nutritional values per serving (1 cup): 482 Calories, 23g Fat (9g Saturated), 64mg Cholesterol, 905mg Sodium, 43g Carbohydrates, 2g Fiber, 2g Sugars, 23g Protein