Our go-to comfort dinner on a cool winter evening.
Creamy white bean risotto topped with nutrient dense kale and chards. Use any leftovers for easy arancini balls the next day. As always, opt for organic ingredients where possible.
1/4 cup extra virgin olive oil
3 cloves of garlic
5 cups chicken stock
1 onion, chopped
1 handful of fresh thyme leaves
½ cup white wine
1 cup risotto rice
1 cup cooked white beans
½ cup grated parmesan cheese
2 tablespoons butter
2 bunches kale or green chard, chopped
1 // Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
2 // In a large, heavy-bottom pot add the onion and thyme along with a pinch of salt, and cook until the onion is tender but not browned (6 minutes). Stir in the rice and cook for 2 minutes, then add the wine and cook for 1 more minute.
3 // Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn.
4 // Continue until the rice is cooked through, but still al dente, about 30 – 35 minutes total. You may not use all of the chicken stock. Stir in the beans and cook until heated through (1 – 2 minutes). Take the risotto off the heat, and stir in Parmesan cheese and butter. Season to taste with salt and black pepper.
5 // During the last 5 minutes of cooking, fill a large pot with an inch or two of water. Place a vegetable steamer on the bottom of the pot, then bring the water to a boil over high heat. Add the chopped greens to the steamer, cover and cook for 5 minutes. Transfer greens to a medium bowl and season to taste with salt and black pepper.
6 // To serve, spoon risotto into a bowl, and top with garlicky greens. Additional Parmesan cheese and black pepper are always welcome.
Delicious recipe adapted from Brandon at Kitchen Konfidence.