A simple, filling weeknight dish that arguably shouldn't be called risotto because it's not made in the classic Italian way. But serve it up and I promise you'll have zero complaints around the table. Hint: the key to making it in 15 minutes flat is to use pre-cooked rice!
Course Main Course
Cuisine Italian
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 2
Ingredients
2tablespoonolive oil
2clovesgarlic, crushed
½teaspooncrushed red pepper flakes
½bunch (about 4 cups) kale, stemmed and roughly chopped
2cupsbaby spinach
115 oz. can cannellini beans, drained and rinsed
2cupslow-sodium chicken broth
2cupscooked rice (like Seeds for Change Brown Rice and Quinoa Blend)
2tablespoonsParmesan cheese, optional
Instructions
In a large saute pan, heat the olive oil over medium heat. Add crushed garlic and red pepper flakes and stir for 1 minute until fragrant. Add in chopped kale and spinach and toss to coat in the oil. Let it cook down for 5 minutes, stirring frequently.
Toss in the cannellini beans, broth and cooked rice. Stir well and let cook for 3-4 minutes to thicken. Add in the cheese, if using.