Categories: dinner

Ingredients

• 4 C low-sodium chicken broth
• 2 T olive oil
• 3 shallots, chopped
• 4 cloves garlic, chopped
• 1.5 C arborio rice
• 3/4 C dry white wine
• 4-6 oz. blue cheese
• half bunch of kale
• 1/4 C pine nuts, toasted

Directions

1. Start by bringing your chicken broth to a boil and then lowering the temperature to a simmer. Leave on burner.

2. Add olive oil to a different medium sized saucepan and stir in shallots and onion over medium heat. Cook for about 3 minutes, until onion is translucent.

3. Add arborio rice to pot and cook for another 2 minutes, stirring gently.

4. Pour in your lovely white wine and stir. Let rice absorb all of the liquid.

5. Then begin adding chicken broth to the mixture one cup at a time, stirring in between each addition and waiting for liquid to absorb. Remember, you don’t have to stir risotto non-stop, but make sure you keep an eye on it or all the liquid could absorb and rice will stick to the pot.

6. While you’re waiting for the chicken broth to be absorbed by the rice, crumble up some blue cheese.

7. Toast up your pine nuts, too.

8. Stir in your cheese and your kale leaves. Letting kale wilt a little bit. I still wanted mine to have some crunch, though.

9. Mix in the pine nuts and serve! With a few more pine nuts sprinkled on top.

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