For the vegetables:
3 tablespoons olive oil
3 leeks, chopped
3-4 spring onions, chopped
5 red peppers, chopped
2 green peppers, chopped
200 grams (7 oz) kale, chopped
3 tablespoons soy sauce
Salt & pepper

For serving:
6 large tortillas
Mozzarella cheese, shredded

Combine chicken, orange juice and soy sauce in a large bowl and set aside until you chop up the vegetables.
Chop up the veggies. Heat a few tablespoons of olive oil in a large skillet. Add veggies and cook until all of the water they release evaporates, and they are tender, but still fresh looking. Add soy sauce and cook for another minute. Soy sauce will quickly evaporate and what’s left will begin to caramelize. Stir veggies to coat with the caramelized soy sauce and remove from heat. Transfer to a bowl and set aside, keep warm.
In the meantime heat a few tablespoons of olive oil in a small skillet and add the chicken, together with half of the marinade. Season with salt and pepper, and cook until all juices evaporate and chicken bites begin to brown. Remove from pan and set aside, keep warm.
Brush skillet that you used for cooking the veggies, with olive oil and start warming up tortillas, one by one, cooking them both sides.
The moment you remove one tortilla from the skillet and add another, sprinkle a little bit of shredded mozzarella cheese over the hot tortilla. Then sprinkle a little bit of the chicken and veggies and wrap up.
Repeat with all tortillas.

For the broth – you will need about two and a half times the quantity of the rice you are cooking, so if you have 300 grams of rice, you will need about 800 ml. of broth. You will have to adjust the quantity of the broth on the go, depending on the type of rice you cook. Keep the broth hot until needed.
In a large pot heat the olive oil, add garlic and onion and cook for a few minutes until lightly browned, just be careful to not burn them. Add lemon juice, lemon zest and asparagus and cook for another minute. Reduce the heat to medium and add the rice. Cook for a minute or so, just enough to heat it, not fry it (on low heat), then add kale.
Gradually start adding the broth, part by part as you stir the rice repeatedly – stirring is important because it helps the rice to loose the starch, which creates nice creamy texture of the sauce. Make sure to stir your rice almost constantly but gently because you don’t want to smash it. Let the rice absorb almost all of the part broth you have added, before you add more broth. Keep adding broth until the rice is almost cooked – the rice should be al dente and moist – this means that risotto is usually served with it’s creamy sauce. If you let the broth evaporates completely while your rice is cooking, then you will not have the creamy sauce. If you see that risotto gets dry but it is almost cooked, then add just enough broth to moisten it.
Total time for cooking the rice is about 20-25 minutes, as during that time rice should be gently simmering, not boiling.
Turn the heat off and add ricotta and gouda cheese, stir gently to combine and season with salt and pepper.