Here’s that awesome Meatless Monday recipe that I mentioned in this morning’s post. It’s healthy, super easy to make, and only requires four ingredients!
Risotto with Roasted Chickpeas, Mushrooms & Kale
- 1 box of Trader Joe’s Mushroom & Herb Risotto (or similar flavored risotto)
- 1 can (15 ounces) chickpeas*, drained and rinsed
- 8 ounces sliced mushrooms
- 1.25 cup frozen chopped kale (or spinach)
- extra virgin olive oil
- salt + pepper to taste
Roast chickpeas. If you’ve never roasted chickpeas before, check out this recipe. I used sea salt to season mine, but feel free to experiment with other flavors!
While chickpeas are roasting in the oven, add about 1-2 tablespoons of olive oil to a large sauté pan along with mushrooms and kale. Cook until mushrooms are soft and kale is no longer frozen.
While mushrooms and kale are cooking, prepare the risotto as instructed by the directions on the box.
Once everything is finished cooking (chickpeas, mushrooms, kale, and risotto), combine it all in a large bowl, mix well, and serve immediately.
And just like that, you have a nutritious, delicious, and truly satisfying meal!
Behind the scenes…
Murphy is always on top of the food potential in our house!
*The next time I make this meal, I might actually double the roasted chickpeas (two cans of beans instead of one) to make it an even more satisfying meal.
Questions of the Day
How often do you eat meatless meals?
What’s your favorite meatless dinner recipe?