Creamy Rice with Crispy Kale, Roasted Lemon and Cannellini Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the kale with 1 tablespoon olive oil, a pinch of salt, and the sweet paprika. Spread it on a tray alongside the lemon halves, cut side down. Roast for 10 to 12 minutes at 220 °C / 425 °F, removing the kale when crisp and leaving the lemon until golden and soft.

2. 2

   Meanwhile, heat the vegetable broth in a saucepan and keep it warm over low heat.

3. 3

   In a wide pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until translucent. Stir in the garlic and fresh thyme, and cook 1 minute more.

4. 4

   Add the short-grain rice and stir for 1 to 2 minutes to lightly toast it. Pour in 240 ml / 1 cup of the hot broth and cook, stirring often, until it is almost absorbed.

5. 5

   Add the cannellini beans and continue adding the remaining hot broth gradually, about 120 to 180 ml / 1/2 to 3/4 cup at a time, stirring between additions. Cook for 18 to 20 minutes until the rice is tender with a slight bite and the mixture is creamy.

6. 6

   Turn off the heat and add the remaining tablespoon of butter, the grated Parmesan cheese, black pepper, and the juice squeezed from one of the roasted lemon halves. Mix well and adjust salt if needed.

7. 7

   Serve the creamy rice in shallow bowls. Top with the crispy kale, squeeze over more roasted lemon to taste, and finish with the remaining tablespoon of olive oil and extra Parmesan if desired.