Set oven to 450F. Make sure your kale and tomatoes are washed and dried.
Mince or grate your cloves of garlic. Set aside.
Cut your shallot into 1/4 inch slices.
Take your washed kale and roughly chop it.
On a parchment lined baking sheet. Place your cherry tomatoes. Toss in oil and season with salt and pepper. Place in oven for 8 minutes or until they start to blister.
In a medium pot add in water and vegetable bouillon (you can also use vegetable stock). Cover the pot and bring to a boil over medium heat.
In a large saute pan heat over medium heat.
Once hot, add in butter. Once melted add in shallots. Cooking until soft 2 minutes. Stir often.
Next add in rice, garlic, fennel seeds and white wine vinegar. Cook for 1-2 minutes, stirring often.
Turn your vegetable broth down to a low simmer. Add one cup to the rice pan. Stirring until the broth is absorbed into the rice. Do not walk away from the pan, you don’t want to rice to stick.
Continue to add one cup of broth at a time to the rice. Stirring until the broth is absorbed into the rice. This will take about 30 minutes. Again, do not walk away from the pan it can get away from you very quickly.
Once the last cup of broth has been added to the pan, stir until almost all of the broth has been absorbed. The rice should be a creamy texture. Add in your chopped kale. Stirring will it wilts and the rest of the broth absorbs.
When the kale is mixed through add in your parmesan cheese. Stirring while it melts 1-2 minutes.
Stir in tomatoes and season with salt and pepper.
Divide the risotto between two bowls. Top with walnut pieces if desired.