Clean, wash and cut the kale into strips of about 2 cm width. Peel and clean the carrots, cut them in half lengthwise and cut them diagonally into pieces. Peel and finely chop the onion.
Dissolve the stock in 800 ml boiling water. Heat 3 tablespoons of oil in a saucepan. Brown the carrots briefly in it and take them out. Sauté the onion in the remaining frying fat until transparent. Add kale and stir-fry.
Add rice. Roast for 2-4 minutes until it crackles slightly. Add the carrots again. Add so much hot stock until rice and vegetables are just covered. Season with salt and pepper. Simmer open for a total of 30-35 minutes, adding a little broth each time, stirring.
Meanwhile, wash the tomatoes. Peel garlic and cut into thin slices. Coarsely chop the walnut kernels and roast them in a pan without fat for about 2 minutes. Take out. Put 3 tablespoons of oil into the hot pan, fry the garlic and tomatoes for about 2 minutes.
Add butter and froth up briefly. Season with salt and pepper.
Grate parmesan. Stir about half of the walnuts into the risotto. Season with salt and pepper and arrange with garlic tomatoes. Serve with the rest of the nuts.