- 2-3 cups chopped kale, chard, or spinach
- 1 pinch salt and pepper
- 1 medium onion
- 5 cloves garlic
- 1 1/2 cups Arborio rice
- 1/4 cup white wine vinegar
- 6-7 cups broth (chicken or vegetable)
- 1/4 cup grated parmesan cheese
- 1 15 oz. can white beans
- 2 Tbsp. olive oil
- Read through the entire recipe before getting started. Wash and dry produce. Medium dice onions and mince garlic. Drain and rinse beans.
- Dump broth into a stock pot and heat over medium heat until just simmering. Turn to low. Keep warm in the background to use when you make the risotto.
- Heat a sauté pan over medium-high heat and add 1 Tbsp. olive oil until shimmering. Add onion and sauté until translucent. Add 2 cloves minced garlic and Arborio rice, sautéing until rice starts to turn translucent, about 1-2 minutes. Add vinegar and simmer until totally absorbed. Slowly add broth, about 1 cup at a time, and continuously stir until broth is absorbed. Continue cooking until rice is al dente, about 18-20 minutes. Stir in parmesan cheese and white beans and cook for another 1-2 minutes to heat through. Season with salt and pepper to taste.
- While risotto is cooking, heat another Tbsp. of olive oil over medium heat in another sauté pan or pot. Add greens, 3 minced garlic cloves, 1/4 cup water, and a pinch of salt and pepper. Sauté until greens are wilted and garlic is fragrant, about 6-8 minutes.
- Spoon risotto into bowls and top with cooked greens. Serve with extra parmesan cheese if you'd like. Enjoy!
Recipe provided by East Side Table as part of our Budget Cooking series.
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