Oven Roasted Risotto with Kale Pesto Recipe

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

Ingredients

Servings: 4
  • ½ cup walnuts, coarsely chopped, divided
  • 4 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 1 cup arborio rice
  • Kosher salt and freshly ground black pepper
  • ½ 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)

Preparation

Total Cooking Time: 45 min
  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
  • Meanwhile, heat 2 Tbsp. 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 Tbsp. oil, and ¼ cup cold water; process until smooth; season pesto with salt and pepper.
  • Set saucepan over medium heat. Add ¾ 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.

Recipe by: Claire Saffitz

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