I’m not kidding.
This took absolutely zero brainpower.
It’s also brought to you courtesy of my boyfriend, Joe. Oh, haven’t I brought him up before? It’s because he’s sort of famous, and he didn’t really want to go public. But, well, we’re getting serious. I mean, he did make me dinner, after all.
You may have heard of him? Joe? Of Trader Joe’s?
Anyway, this is basically all you really need:
Plus EVOO, water, and parmesan.
Here, I’ll break it down for you.
Easy Risotto & Beans
makes 4 large servings
- 1 package TJ’s Mushroom & Herb Risotto
- 1 tbs EVOO
- 3 cups water
- 1 can white kidney beans, drained & rinsed
- 1 cup frozen chopped spinach
- 1/4 cup grated parmesan
I should be embarrassed at how easy the process is. Except I’m not, because I like it easy.
(As Barney would say, “What up.”)
Step 1: Per the package’s directions, saute the dry risotto in the olive oil in a hot skillet.
Step 2: Add the water. Bring to a boil.
Step 3: Lower heat, add seasonings, and cover.
Step 4: Let the risotto soak up the water. Stir often. Re-cover each time.
Step 5: Add spinach. Mix in. Re-cover.
Step 6: Add beans. Mix in. Re-cover.
Step 6: Add parmesan. Stir in.
Step 7: Serve. Add more parmesan. You know you want to.
I also added a little Garlic Gold. It was a nice touch.
Told you it was easy.
And you could totally trick people into thinking this is sort of gourmet.