In a blender, add lemon sorrel , kale and 1 tbsp olive oil. Pulse until a rough "pesto" has formed. You want small bits, but not fully combined.
In a small pot, bring the chicken broth to a boil then lower to low heat to keep warm.
In a medium size pot, heat 1 tbsp olive oil over medium heat. Add in the minced garlic, red pepper flakes, celery and yellow onion. Stir to coat and let saute down for 5 minutes until onions are translucent.
Add the arborio and scallions to the pot. Stir to coat and add salt & pepper to taste. Pour in the wine and let it absorb.
Once the wine has absorbed, add the warm chicken broth 1/2 cup at a time. Continue to stir so that the rice never sticks to the bottom. Continue until all broth has been used.
Add the lemon sorrel-kale pesto mixture and the shredded parmesan. Stir to combine fully. Serve warm.