Beetroot and Kale Risotto with Feta Cheese
By Cooking with Kale author Rena Patten.
1 15 oz can white beans
2 cloves roasted garlic, crushed
2 tbs fresh parsley plus extra for garnish
Salt and pepper to taste
1 15 oz can artichoke bottoms
1/4 cup pine nuts (optional)
2-5 drops tabasco sauce
Drain and rinse the beans and artichokes. Combine all ingredients into a food processor and puree until very smooth.
Place in a decorative bowl and garnish with extra parsley and paprika.
Serve with rice crackers, chopped vegetables or chips.