- In a saucepan over medium-high heat, soften the onion in olive oil. Add the rice and stir a few minutes.
- Add the white wine and reduce until almost dry. It is important to continually stir the rice so that it does not stick. Add chicken broth, one cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season to taste with thyme, salt and pepper.
- Cook until the rice is «al dente» and slightly liquid, add the cheese to form a smooth creamy sauce.
- Add baby kale, stirring a few extra minutes. Remove from the heat.
- In a small frying pan, pour a little olive oil and brown the pine nuts to a nutty colour and taste.
- Pour into a bowl and sprinkle the toasted pine nuts on top.
- Be aware, the pines nuts grill fast. A nutty color and taste is desired.
