I’m finally getting back into my gym routine. Last week I only made it twice and I could feel it in my energy levels and my emotions. I was feeling pretty mopey yesterday (missing my hubby) and so I resolved to get back to the gym.
Sweat is making a come back.
Also making a come back: Kale.
After last weeks White Bean and Kale Tomato Soup, I couldn’t stop thinking about the kale. Wonderfully tender with meaty white beans and slowly sauteed onion and garlic. Mmmm.
But I didn’t have any soup on hand, so I tried the next best thing: Risotto!
Actually…I don’t know if risotto is technically “the next best thing”. I mean risotto is risotto, and with all it’s creamy cheesy glory, it’s no one’s second best.
You know what is second best? My iPhone camera! Bah! I forgot James Dean in Durham, so get used to the sub par. Sorry friends.
But back to the kale!
Gluten Free White Bean and Kale Creamy Risotto
I used the exact same method as seen here for the kale and white beans.
While those were cooking, I made a box of the Lundberg Parmesan Risotto. However, five minutes before the risotto was finished, meaning that the rice was al dente and there was about 1/4 – 1/2 cup of creamy liquid in the pan, I added it to the finished white beans and kale. Then I let that cook together on low heat for 5-10 minutes.
Quick. Easy. Kale-y. Good!
Happy Wednesday! I have a few chapters to read before class today and the last episode of Season 2 of Downton Abbey to finish. Priorities people!