Oven Risotto with Kale Pesto

Ingredients

• •½ cup walnuts, coarsely chopped, divided
• •4 tablespoons olive oil, divided
• •1 medium onion, finely chopped
• •1 cup arborio rice
• •to taste Kosher salt, freshly ground pepper
• •½ cup dry white wine
• •1 small garlic clove
• •1 cup fresh parsley leaves
• •3 tablespoons chopped fresh chives
• •2 cups torn Tuscan kale leaves, divided
• •2 tablespoons unsalted butter
• •3 ounces Parmesan
• •2 cups finely grated Parmesan

Cooking Instructions

1. 1.

   Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.

   10 min

2. 2.

   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.

   13 min

3. 3.

   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).

   18 min

4. 4.

   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.

   5 min

5. 5.

   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.

   5 min