In a large dutch oven over medium heat, melt butter and add leeks. Sauté until the leeks are translucent at soft. 7-9 minutes.
2 tablespoon Vegan Butter, 4 Medium Leeks, trimmed, halved and cut into ¼ inch slices
Add garlic and sauté for 1 minute.
3 Medium Cloves Garlic, minced
Add arborio rice and toast the rice for 1 minute.
1 ½ Cups Arborio Rice
Add wine and thyme. Stir well allowing the alcohol to evaporate. Reduce heat to low.
½ Cup Dry White Wine, ½ teaspoon Dried Thyme Leaves
Add vegetable stock using a ladle in ¾ cup increments, stirring constantly between each addition and allowing most of the liquid to absorb before adding the next addition of liquid.
5 Cups Vegetable Stock, warmed
Repeat stirring and adding liquid until the rice is tender. This will take 24-26 minutes. You may not use all of the liquid and thats okay.
Remove from heat and stir in nutritional yeast, then add kale leaves allowing residual heat from the pot to wilt the kale. Taste and season with salt and pepper.
2 tablespoon Nutritional Yeast, 3 Cups Roughly chopped and Lightly Packed Kale, Salt and Pepper to Taste