Oven Risotto with Kale Pesto
A creamy baked risotto featuring arborio rice and a vibrant homemade kale pesto made with walnuts, fresh herbs, and Parmesan cheese. This innovative oven method delivers the same luxurious results as traditional stovetop risotto with less hands-on stirring.
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.
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
10 min
- 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.
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.
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.
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