4 tablespoons olive oil
1 pound Shiitake mushrooms (sliced)
1/3 cup sun dried tomatoes (cut into thin ribbons, or julienne)
1 medium onion (cut into small dice)
2 teaspoons chopped garlic
2 cups Arborio rice
1/3 cup white wine
4 cups vegetable stock (hot)
4 ounces Earthbound Farm Organic Kale Italia
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon Freshly ground black pepper
1/2 cup grated Parmesan cheese