Leftover Lunch

Chickpea and Kale Risotto

2 Tbsp. Olive Oil

3 Scallions

2 tsp. Dried minced garlic

1 C. Arborio Rice

4C. Vegetable broth

4 C. Chopped kale

8 oz. canned chickpeas, drained

2 Tbsp. Pesto sauce

1/2 Parmesan Cheese sauce (see recipe below)

Black pepper to taste

In a skillet heat the oil until really hot. Chop the scallions and add to the pan with the garlic and cook until the garlic begins to brown. Now, add the rice and stir constantly for 1 minute. Add the broth and black pepper, stir and bring the pot to a boil. Reduce the heat to “low” and set a timer for 35 minutes. When the timer is done add the chickpeas and stir. Then add the kale on top. Replace the lid and simmer for another 5 minutes. Add the pesto and parmesan sauce and stir well. Serve warm. Makes 4 servings.

I call this leftover lunch because I freeze leftover jarred pesto and canned, drained chickpeas in single-serving containers for use with pasta, salad or salad dressing, or in today’s case with a risotto. I make my vegetable broth by freezing veggie scraps and whole vegetables that won’t get eaten in time in 1-gallon zipper seal bags. I take one bag and place it in my slower cooker with 4 1/2 C. water. Set the cooker on low and let it go for 6-8 hours. Voila, vegetable broth! The Parmesan sauce is made from leftover cheese rinds grated or finely chopped.

Parmesan Cheese Sauce: Melt 2 Tbsp. butter in a saucepot. Whisk in 2 Tbsp flour. Then add 1/2 C. milk. Stir until the mixture begins to thicken. Add the cheese and reduce the heat to simmer the pot. Put the lid on and let it go; check it every 5-7 minutes. If your sauce is too think then add more milk 1 Tbsp. at a time up to 1/2 C (8 Tbsp). When the cheese is all melted, turn the heat off and let it cool. Once cool, place a 1/2 C. in a freezer-safe container and place in the freezer. Defrost as needed.

(To make the sauce gluten-free, substitute GF Corn Starch for the flour.)

On the left, the ingredients. On the right, my lunch— a delicious and healthy-ish risotto.