Kale Pesto Risotto

Recipe Tips: don’t try to taste it along the way, the pesto is nasty till you add it to the rest of the dishy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

2. Meanwhile, heat 4 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.

Step 3

3. Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 4 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).

Step 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 4 Tbsp. oil, and 1/2 cup cold water; process until smooth; season pesto with salt and pepper.

Step 5

5. Set saucepan over medium heat. Add 1-1/2 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 1 tablespoon salt and pepper. Serve topped with remaining walnuts and cheese.