White Beans and Kale served with Risotto

White Beans and Kale served with Risotto

2 Cups water

1/2 Cup dried risotto 

1 Tablespoon olive oil 

1 Small yellow onion, chopped

1 Can (14.5 oz.) Fireroasted Tomatoes

1 Can (14.5 o.z) White Beans 

1 1/2 cup chopped kale

Heat large sauce pan over high heat and add water. Once water is brought to boil lower heat to medium-low and add risotto. Cook risotto for 10-14 minutes. Next in a large skillet heat olive oil over medium-heat. Stir in onion. Saute until the onions soften, a couple minutes, just long enough for the pieces to soften up a bit. Add fireroasted tomatoes, beans, and kale. Cook for a remaining 10 minutes or until the kale has welted. Serve beans with risotto. 

Enjoy! 

D