Rice!

Such a simple grain.

But oh my,

when it’s transformed into a creamy rich main attraction

such a risotto that’s when it really shines.

MEDITERRANEAN RISOTTO

what you will need

1 cup rice

1/2 cup chopped onion

2 cloves garlic

2-3 tbsp olive oil

1 tbsp balsamic vinegar

2 cup chopped mushrooms

2 cups chopped kale

4-6 tbsp chopped sun-dried tomatoes

4 cups chicken broth

1/2 package Boursin cheese

1/2 cup grated Parmesan

2-3 tbsp chopped basil

ready to cook

Heat chicken broth and set aside, keeping warm

Heat oil in a heavy saucepan

Add onion and sauté until onion is translucent.

Add garlic and sauté until fragrant.

Add the rice and continue to cook for a few minutes to toast the rice.

Add mushrooms and sprinkle with balsamic vinegar,

cooking to sweat mushrooms.

Stir in kale and sun-dried tomatoes.

Add chicken broth by the ladlefull

and continue to stir adding more as the liquid is absorbed.

Once the rice is cooked and mixture becomes creamy in texture,

stir in Boursin and Parmesan.

Serve topped with chopped basil and extra Parm.

Perfect in its simplicity!