Creating Kale & Almond Pesto Beanotto is straightforward. Follow these steps to craft this incredible dish:

1. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Toast the Rice: Add the Arborio rice to the skillet and stir for about 2 minutes, allowing it to toast lightly.
4. Pour in Broth: Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
5. Incorporate Beans: Once the rice is nearly cooked (after about 15 minutes), stir in the cooked cannellini beans.
6. Add Kale: Gently fold in the chopped kale and let it wilt in the heat of the dish for about 2-3 minutes.
7. Mix in Pesto: Stir in the almond pesto, mixing well until every grain of rice is coated and creamy.
8. Season: Taste and adjust the seasoning with salt and pepper as needed.
9. Serve: Remove from heat and let it sit for a minute before serving.

This simple process will guide you in making a delicious Kale & Almond Pesto Beanotto that is sure to impress.