- Energy 25kcal
- Carbohydrates 6g
- Fat 0.2g
- Protein 1g
Oven Risotto with Kale Pesto
1/2 cup walnuts, coarsely chopped, divided
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1 cup arborio rice
Kosher salt, freshly ground pepper
1/2 cup dry white wine
1 small garlic clove
1 cup (packed) fresh parsley leaves
3 tablespoons chopped fresh chives
2 cups torn Tuscan kale leaves, divided
2 tablespoons unsalted butter
3 ounces Parmesan, finely grated (about 2 cups)
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
- Meanwhile, heat 2 tablespoons oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.
- Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).
- Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.
- Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese.