There are a few things I am sure of in this life: A good meal in a pinch does not have to require a trip to the grocery store; a Sunday-night meal plan will invariably improve your week; and sometimes you just NEED chocolate cake.
One important fact about me is that I like to run (like actually LIKE it), and one of the biggest reasons aside from the obvious health benefit is that it makes me feel more comfortable about eating all of the foods I love in quantities that might scare average people.
But with winter in New Hampshire being a stubborn thorn in my side, it was easy to fall into a rut of not running as much, and instead eating the chocolate/cookies/leftover pie ruthlessly decorating our office kitchen table.
BUT I have a 20 mile race coming up at the end of March, so I’ve been making a much larger effort to make a healthy dinner every night and bring the leftovers for lunch so I don’t have an excuse to buy food out. Saves money and calories!
Last night’s dinner needed to produce enough food to make two lunches, and since I didn’t get to start cooking until 8pm (ugh) it needed to be fairly quick. By 8:30pm we had this kale risotto, which was indeed both lovely and filling.
What You Need:
- 1 cup uncooked Arborio (Risotto) rice
- 2 garlic cloves, minced
- 1/2 of a large, red onion OR a large shallot (I don’t always have a shallot on hand)
- 5 cups vegetable broth (need some in a pinch? check out this post)
- 1 tbsp olive oil
- 3 cups chopped kale (no stems – unless you like them!)
What You Do:
Heat a large wok or skillet at Medium to Medium-High and add the oil.
Add the chopped garlic and onion, and stir to coat evenly in oil.
Add the cup of Arborio rice and stir to mix.
One cup at a time, add the vegetable broth, stirring continuously between adding each cup. You want the broth to be at a low simmer in the skillet.
Once you’ve added the last cup of broth, add the kale. Stir to combine and lower the heat. Stir and cook until the kale reduces and cooks fully. Taste tests are always helpful! 🙂
Pro Tip: If you actually stir the Risotto the entire time, it will come out AMAZING. I don’t care if you have to hire someone to stand there and do it – I have made this dish so many times and when I finally ignored the mess and dishes and actually stirred it continuously, the end result was SO worth it.